Post by JJ Judkins on Feb 21, 2013 12:55:08 GMT -6
* Exported from MasterCook *
Steak & Ale's Burgundy Mushrooms
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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds mushrooms 2 quarts water
1/4 cup lemon juice
4 tablespoons margarine
3/4 cup yellow onions -- diced 1/2 cup Burgundy
1 tablespoon beef bouillon granules 1/4 teaspoon garlic powder
1/3 teaspoon ground white pepper
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 Burgundy. 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.
S(Imported to Master Cook by JJ):
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Per Serving (excluding unknown items): 469 Calories; 46g Fat (84.5% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fruit; 9 Fat.
Nutr. Assoc. : 0 0 0 0 0 0