Steak & Ale's Burgundy Mushrooms

Steak & Ale's Burgundy Mushrooms

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Valarie Pitts


I'm lucky to get these served before I have them eaten! These are so good on beef tips too!


★★★★★ 1 vote

20 Min
20 Min


  • 1 1/4 lb
  • 2 qt
  • 1/4 c
    lemon juice
  • 4 Tbsp
  • 3/4 c
    yellow onions, diced
  • 1/2 c
  • 1 Tbsp
    beef bouillon granules
  • 1/4 tsp
    garlic powder
  • 1/3 tsp
    ground white pepper

How to Make Steak & Ale's Burgundy Mushrooms


  1. Clean and thoroughly dry mushrooms.
    Combine water and lemon juice in covered suacepan. Bring to boil.
    In another saucepan, melt margarine and saute onions until glassy (about 5
  2. 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.
  3. Add mushrooms to boiling lemon water. Return to boil. Remove blanched
    mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and
    stir until blended.

Printable Recipe Card

About Steak & Ale's Burgundy Mushrooms

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy

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