★★★★★ 1 vote5
- 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
- 1Clean 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
- 2In 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.
- 3Add 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.