Steak and Ale Burgundy Mushrooms

Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Bring to a 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 (takes about 5 minutes) and thoroughly drain. Add mushrooms to wine sauce and stir until blended.

Cook's Notes: This works best if done a day in advance and is then reheated (this is how steak and ale does it) because it allows the mushrooms to absorb the juices.