Categories: Toppings

Ingredients

• 1 1/4 lb. mushrooms
• 8 cups water
• 1/4 cup lemon juice
• 4 tbsp margarine
• 3/4 cup diced yellow onions
• 1/4 tsp garlic powder
• 1/3 tsp ground white pepper
• 1 tbsp beef bouillon granules
• 1/2 cup burgundy wine

Directions

1. Clean and thoroughly dry the mushrooms.

2. Combine the water and lemon juice in a covered saucepan and bring to a boil.

3. In another saucepan, melt the margarine and saute the onions for 5 minutes.

4. In a bowl, add the spices and bouillon to the wine. Whisk until the bouillon has dissolved. Add the wine mixture to the onions.

5. Simmer over medium heat for about 10 minutes. Remove from heat.

6. Add the mushrooms to the boiling lemon water, then return to a boil.

7. Remove the blanched mushrooms from the heat and thoroughly drain. Add the mushrooms to the wine sauce and stir until blended.

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