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


  1. Clean 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.
  2. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
  3. In 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.
  4. Add 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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