Steak & Ale's Burgundy Mushrooms
Copycat Steak & Ale restaurant Burgundy mushrooms — button mushrooms blanched in lemon water, then finished in a rich Burgundy wine sauce with sautéed onions and beef bouillon.
Ingredients
- 1 0.3 lb button mushrooms, cleaned and dried
- 2 quart water
- 0.3 cup lemon juice
- 4 tbsp margarine or butter
- 0.8 cup yellow onions, diced
- 0.5 cup Burgundy wine
- 1 tbsp beef bouillon granules
- 0.3 tsp garlic powder
- 0.3 tsp ground white pepper
Instructions
- 1
Combine 2 quarts water and lemon juice in a covered saucepan; bring to a boil.
- 2
In a separate saucepan, melt margarine and sauté diced onions over medium heat until glassy, about 5 minutes.
- 3
In a small bowl, whisk bouillon granules, garlic powder, and white pepper into Burgundy wine until bouillon dissolves. Add wine mixture to onions.
- 4
Simmer over medium heat about 10 minutes until the alcohol evaporates. Remove from heat.
- 5
Add mushrooms to the boiling lemon water. Return to boil, then remove from heat and drain mushrooms thoroughly.
- 6
Add blanched mushrooms to the wine sauce and stir until coated. Serve as a side to grilled steaks.