"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Burgundy Mushrooms Recipe

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This recipe for Burgundy Mushrooms, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ronaye Madell
Added: Thursday, November 13, 2008


1 1/4 lbs. mushrooms
2 quarts water
1/4 cup lemon juice
4 tbsp. margarine
3/4 cup yellow onions, diced
1/2 cup Burgundy
1 tbsp. beef bouillon granules
1/4 tsp. garlic powder
1/3 tsp. ground white pepper

Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered suacepan. Bring to boil.

In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
In a bowl, add spices and bouillon to Burgundy. 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.




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