Burgundy Mushrooms

Recipe By:
Sherin
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Burgundy Mushrooms
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  • Total Time 50 min Ico-add
  • Yield 8 Servings
  • Level Easy

Here’s a robust and earthy red wine sauce with mushrooms that makes for a great side dish to a hearty beef entree. It proves to be an excellent base for Porcini, Morels, Shittake, Champignon, Chanterelle or ...
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Ingredients

  • 2 quarts water
  • 1/4 cup lemon juice
  • 1 1/4 pounds mushrooms
  • 4 tablespoons butter
  • 3/4 cup onions, diced
  • 1/2 cup burgundy
  • 1/4 teaspoon garlic powder
  • 1/3 teaspoon ground white pepper
  • 1 cube beef bullion (or 1 tablespoon granules)
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Directions

  1. 1. Wash mushrooms thoroughly.
  2. 2. Combine water and lemon juice in covered pot and bring to the boil. Add the mushrooms to the boiling water and cook for five minutes. Remove, drain and set aside.
  3. 3. In a sauté pan, over medium high heat, melt the butter and cook the onions until they are translucent (about 5 minutes).
  4. 4. Add the burgundy, garlic powder, white pepper and bullion. Whisk until bouillon is dissolved.
  5. 5. Add the mushrooms, stir until blended, then simmer over medium heat for three to five minutes or until the alcohol has evaporated.
 
 
  • Did you know?

    Hieroglyphics found in Pharaohs tombs suggest ancient Egyptians believed the mushroom to be "the plant of immortality." They decreed mushrooms to be food for royalty alone and prohibited commoners from even handling them.