Deviled mushroom compote

Yield: 6 Servings

Measure Ingredient
3 tablespoons Butter
1 Onion -- thinly sliced
½ cup Sweet red peppers -- thinly
½ cup Sweet green peppers --
Thinly sliced
1 pounds Mushrooms
⅔ cup Wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
3 tablespoons Brown sugar
3 tablespoons Seedless raisins

Melt butter in large skillet. Add onions and peppers and saute over low heat until soft. Add mushrooms and saute until mushrooms begin to soften.

Mix remaining ingredients together and add to skillet. Bring to a boil over moderately high heat and cook, stirring often, until mixture becomes thick and syrupy.

Recipe By : Elizabeth Powell File

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