I have a recipe for this sauce but given the odd ingredients I often improvise.
This is the one I liked the best so far.
Ingredients:
Butter - 1/2 cup
16 oz. fresh button mushrooms
Fresh sweet red peppers - 2 cups diced in 1/2 inch cubes
1 onion - yellow or white
Sauce
1 cup Malbec wine
1 cup hot water with one "brick" of chicken bouillon
Dijon mustard - 4 tablespoons
Pickapeppa sauce - 3 Tablespoons
Brown Sugar - 1 cup
Worcestershire Sauce - 1 tablespoons
Ground Pepper
Melt the butter in a skillet
Slice onions thin and saute in the butter until soft (1-2 hours)
Add mushrooms and cook until very soft and water is cooked out
Cook the sweet red peppers in the butter until soft.
Mix together the sauce ingredients.
Add the sauce to the vegetables and let it cook down into a thick, sweet, liquid. (1-2 hours)
The sauce should be black and sweet and thick.
Pour over noodles and love every sweet and hot spicy moment.
