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1 1/4 lbmushrooms
1/4 clemon juice
3/4 cyellow onions, diced
1 Tbspbeef bouillon granules
1/4 tspgarlic powder
1/3 tspground white pepper
How to Make Steak & Ale's Burgundy Mushrooms
- 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
- 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 and thoroughly drain. Add mushrooms to wine sauce and
stir until blended.