Burgandy Mushrooms

Burgandy Mushrooms Recipe

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Joyce Lowery


Kind of fancy for our redneck bunch, but it is a nice addition on the holidays.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


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1 lb
fresh mushrooms
2 qt
1/4 c
lemon juice
4 Tbsp
3/4 c
yellow onion, sliced
1/2 c
burgandy wine
1 Tbsp
beef bouillon granules
1/4 tsp
garlic powder
1/2 tsp
ground white pepepr

How to Make Burgandy Mushrooms


  • 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.
  • 2In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
  • 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.
  • 4Add blanched mushrooms to wine sauce and stir until blended.

Printable Recipe Card

About Burgandy Mushrooms

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American

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