burgandy mushrooms
Kind of fancy for our redneck bunch, but it is a nice addition on the holidays.
No Image
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound fresh mushrooms
- 2 quarts water
- 1/4 cup lemon juice
- 4 tablespoons margarine
- 3/4 cup yellow onion, sliced
- 1/2 cup burgandy wine
- 1 tablespoon beef bouillon granules
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground white pepepr
How To Make burgandy mushrooms
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Step 1Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat (takes about 5 minutes) and thoroughly drain.
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Step 2In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
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Step 3In a bowl, add spices and bouillon to wine. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until wine has evaporated}. Remove from heat.
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Step 4Add blanched mushrooms to wine sauce and stir until blended.
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