Yield: 1 servings
|¼ cup||Lemon juice|
|¾ cup||Yellow onions; diced|
|½ cup||Burgandy wine|
|1 tablespoon||Beef bouillon granules|
|¼ teaspoon||Garlic powder|
|⅓ teaspoon||Ground white pepper|
Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes). In a bowl, add spices and bouillon to Burgandy. Whisk until bouillon is dissolved.
Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat. Add 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.
Contributor: Barbara Jones