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.