Deviled mushroom compote
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | Onion -- thinly sliced | |
| ½ | cup | Sweet red peppers -- thinly |
| Sliced | ||
| 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 |
Directions
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