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+--- Thread: Chop House Burgundy Mushrooms (/showthread.php?tid=188961)
Chop House Burgundy Mushrooms - tubeN2 - 03-04-2005
2 pounds fresh button mushrooms
Water, enough to cover in a kettle
Fill a clean, sanitized sink halfway with water. Pour mushrooms in and agitate until all mushrooms have been thoroughly cleaned. In a kettle, bring to a boil enough water to cover the mushrooms. When water is boiling, add mushrooms and cook until water returns to a boil. Remove from heat and pour mushrooms through a colander. (This just poaches the mushrooms.)
3 ounces butter
6 tablespoons onions, sliced
1 cup burgundy wine
1 tablespoon beef base (bouillon)
2 teaspoons white pepper
4 teaspoons granulated garlic
12 tablespoons sherry
In kettle melt butter; add onions and sauté until transparent. Add remaining ingredients and simmer 15 to 20 minutes. Add drained mushrooms and simmer 5 more minutes. Remove from heat and serve.
Can serve as a side item or serve over steak.