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1 1/4 lb. mushrooms 2 qt. water 1/4 c. lemon juice 4 Tbsp. butter 3/4 c. onions, diced 1/2 c. 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; bring to a boil. Sauté onions in butter until glassy (approximately 5 minutes). Mix granules, garlic powder, pepper and Burgundy; whisk until bouillon dissolves. Add wine mixture to onions. Simmer over medium heat 10 minutes, or until alcohol has evaporated. Remove from heat. Add mushrooms to boiling lemon water; return to boil. Cook approximately 5 minutes, or until mushrooms are blanched (do not overcook). Drain mushrooms and add to wine sauce. Stir until blended. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |