Steak & Ale's Burgundy Mushrooms

By kathya5084

I received this recipe, in the early 80's, from a cook at the now defunct restaurant. Great side or appetizer!

Ingredients

• 1 1/4 pounds button mushrooms
• 2 quarts water
• 1/4 cup lemon juice
• 4 tablespoons butter
• 3/4 cup yellow onions, diced
• 1/2 cup Pinot Noir
• 1 tablespoon beef bouillon granules
• 1/4 teaspoon garlic powder
• 1/3 teaspoon ground white pepper

Details

Servings 5
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Clean and dry mushrooms. Combine water and lemon juice and bring to a boil in a large covered saucepan.
Meanwhile, in a large skillet or chef's pan melt butter and saute onions until limp, about 5 minutes. Add the spices, beef bouillon and wine. Stir until bouillon is dissolved. Simmer over medium heat, about 10 minutes. Remove from heat.
Add mushrooms to boiling lemon water. Return to boil. Immediately remove and drain mushrooms after coming to a boil. Add mushrooms to wine sauce and stir until blended.
Serve or refrigerate up to 36 hours. Separate the mushrooms and sauce and store in separate containers.
To serve, heat sauce to a simmer, add mushrooms and stir until blended. Simmer for 5 minutes - do not boil.
Mushrooms 30 calories per 1/5th serving
Sauce 52 calories per 1/4 cup