Recipe: Burgundy Mushrooms
DEB LINDSEY/For The Washington Post

Foodies, assemble! (for Burgundy mushrooms)


1 1/2 pounds mushrooms

2 quarts water

1/3 cup lemon juice

5 tablespoons margarine

1 cup yellow onions, diced

3/4 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 sauté onions until tender.

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.