Steak and Ale’s Burgundy Mushrooms

Posted to MM-Recipes Digest V4#323 by John & Barbara Jones

December 12, 1997

Brought to 2001 Chambers Christmas Party by Albert Syzdek

 

• 1 ¼ lbs. fresh mushrooms
• 2 quarts water
• ¼ cup lemon juice (fresh squeezed)
• ¾ cup diced yellow onions
• ½ cup burgundy wine
• 1 tablespoon beef bouillon granules
• ¼ teaspoon garlic powder
• 1/3 teaspoon ground white pepper

Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Bring to a boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).

In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat. Add mushrooms to boiling lemon water. Return to boil.

Remove blanched mushrooms from heat (takes about 5 minutes) and thoroughly drain. Add mushrooms to wine sauce and stir until blended.  Best prepared a day ahead.