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
Related recipes
- Compote
- Compote of bacon mushrooms sweet potatoes and pecans
- Fall berry compote
- Fruit compote
- Holiday fruit compote
- Melon compote
- Microwave apricot-strawberry compote
- Mixed fruit compote
- Mulberry compote
- Onion compote
- Orchard compote
- Peach compote
- Plum-berry compote
- Savory fruit compote
- Strawberry compote
- Superb plum compote
- Three-berry compote
- Vanilla-fruit compote
- Very berry compote
- Warm mixed berry compote