Steak and ale's burgandy mushrooms

Yield: 1 Servings

Measure Ingredient
1¼ pounds Mushrooms
2 quarts Water
¼ cup Lemon juice
4 tablespoons Margarine
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

Posted to MM-Recipes Digest V4 #323 by John & Barbara Jones <bejones@...> on Dec 12, 1997

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