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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Burgundy Mushrooms Recipe

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This recipe for Burgundy Mushrooms is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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