1 lb. fresh mushrooms
2 medium bell peppers
1 onion
1/2 cup (1 stick) butter

Cut mushrooms in half (small ones are left whole). Seed bell peppers and cut into 1-inch squares. Chop onion. Melt butter in large saucepan and sauté onion until transparent.

SAUCE:

2 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
1/2 cup brown sugar
3/4 cup mellow red table wine
fresh ground black pepper
seasoned salt (Lawry's)

Mix together mustard, brown sugar, and Worcestershire sauce until smooth. Add wine, season with pepper and a little salt; stir well. When onion is clear, add the mushrooms and peppers; sauté a few minutes, stirring often.

As the mushrooms begin to brown and shrink, add the sauce. Simmer mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened. Evil looking but irresistible in flavor and aroma.

Makes 4-6 servings.