| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Mushrooms |
| 2 |
qt |
Water |
| 1/4 |
c |
Lemon juice |
| 4 |
tb |
Margarine |
| 3/4 |
c |
Yellow onions; diced |
| 1/2 |
c |
Burgandy wine |
| 1 |
tb |
Beef bouillon granules |
| 1/4 |
ts |
Garlic powder |
| 1/3 |
ts |
Ground white pepper |
INSTRUCTIONS
Clean and thoroughly dry mushrooms. Combine water and lemon juice in
covered saucepan. Bring to boil. In another saucepan, melt margarine and
saute onions until glassy (about 5
minutes). In a bowl, add spices and bouillon to Burgandy. 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.
Contributor: Barbara Jones
Posted to MM-Recipes Digest V4 #323 by John & Barbara Jones
<bejones@flash.net> on Dec 12, 1997
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