Steak and Ale Burgundy Mushrooms

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.