I've been making this side dish for at least 10 years.
We typically have it for Thanksgiving.
However, I will make it any time of the year.
If you just don't like Mushrooms, that's OK, move on to another recipe that's appealing to you. I'm never offended.
I make mine in an 11" X 4" Cast Iron Chicken Fryer.
Cook what you enjoy and enjoy what you cook!
2 TBS Dijon mustard
2 TBS vegetarian Worcestershire Sauce
1/2 C packed brown sugar
3/4 C Hearty Burgundy
1 onion, chopped
1/2 C butter (1stick)
2 pounds of sliced Fresh Button Mushrooms
Combine the first 6 ingredients in a bowl and whisk together.
Saute onion in butter
Stir in the Wine Sauce
Simmer for 45 minutes or until they thicken.
Peace in the kitchen!