CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Steak and Ale Burgundy Mushrooms

Brian's
recipe box

Printview my recipes
this recipe viewed 77 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 4
Ready in: > 5 hrs

  • 1 pound button mushrooms (or other mushrooms)
  • 2 quarts water
  • 1/4 cup lemon juice
  • 4 tablespoons butter
  • 3/4 cup finely diced yellow onions
  • 1 tablespoon beef bouillon granules
  • 1/4 teaspoon garlic powder
  • 1/3 teaspoon ground white pepper
  • 1/2 cup Burgundy wine

Clean the mushrooms, brushing off any dirt or debris. You can leave them whole or slice them, depending on the size. Set the mushrooms aside.

Bring the water and lemon juice to a boil in a saucepan over medium-high heat. Add the mushrooms and return the liquid to a strong simmer. Let the mushrooms simmer for 5 minutes then drain well and set aside.

Melt the butter in a medium saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the beef bouillon granules, garlic powder, and white pepper and mix until the bouillon granules dissolve. Slowly whisk in the burgundy.

Add the mushrooms to the wine mixture. Mix well. Let the mushrooms simmer in the sauce for 1-2 minutes.

Remove the pan from the heat and let cool. Refrigerate the mushrooms and sauce for at least 8 hours. When ready to serve, gently reheat the mushrooms in a saucepan over medium heat.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Steak And Ale Burgundy Mushrooms
   by gjgee








Burgundy Mushrooms
   by sgre52160



4 lbs large mushrooms, cleaned and stems trimmed 1 1/2 cups butter, or less, if desired 1 quart burgundy wine 2 tbsp Worcestershire sauce 1 tsp dill seed, black pepper and garlic powder 2 cups bo




Beef Patties With Burgundy Mushrooms
   by aprilj9








Chop House Burgundy Mushrooms
   by sgre52160



2 lbs 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.




Burgundy Beef With Mushrooms And Herbs Kabobs
   by sgre52160



1/2 cup dry red wine 1/2 cup Worchestershire sauce 1 1/2 tsp dried oregano leaves 1/4 tsp. salt 2 tbsp extra-virgin olive oil 1 lb boneless beef top sirloin steak, cut into 1-inch pieces 8 fresh





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.