Steak & Ales Burgandy Mushrooms Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Mushrooms,
2 quart: Water,
1/4 cup: Lemon juice,
4 tbsp: Margarine,
3/4 cup: Yellow onions, diced
1/2 cup: Burgandy wine,
1 tbsp: Beef bouillon granules,
1/4 t: Garlic powder,
1/3 t: Ground white pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables