1 lb. fresh mushrooms
2 med. bell peppers
1 onion
1/2 c. butter

SAUCE:

2 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
1/2 c. brown sugar
3/4 c. red wine
Fresh ground black pepper
Salt

Wash mushrooms. Seed peppers and cut into approximately 1-inch squares. Peel and chop onion. Melt butter in large saucepan and saute the onion until it is transparent.

Prepare sauce: Mix mustard, Worcestershire sauce, and sugar until smooth paste. Add wine, pepper and salt. Stir.

When onion is clear, add the mushrooms and peppers and saute a few minutes, stirring often. As the mushrooms brown, add the sauce. Simmer about 1-5 hours or until the sauce is much reduced and thickened. The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma. 4-6 servings.