Categories: Toppings
Ingredients
- 1 1/4 lb. mushrooms
- 8 cups water
- 1/4 cup lemon juice
- 4 tbsp margarine
- 3/4 cup diced yellow onions
- 1/4 tsp garlic powder
- 1/3 tsp ground white pepper
- 1 tbsp beef bouillon granules
- 1/2 cup burgundy wine
Directions
-
Clean and thoroughly dry the mushrooms.
-
Combine the water and lemon juice in a covered saucepan and bring to a boil.
-
In another saucepan, melt the margarine and saute the onions for 5 minutes.
-
In a bowl, add the spices and bouillon to the wine. Whisk until the bouillon has dissolved. Add the wine mixture to the onions.
-
Simmer over medium heat for about 10 minutes. Remove from heat.
-
Add the mushrooms to the boiling lemon water, then return to a boil.
-
Remove the blanched mushrooms from the heat and thoroughly drain. Add the mushrooms to the wine sauce and stir until blended.