Shelly's Recipe

CHOP HOUSE BURGUNDY MUSHROOMS

Category: Mushrooms

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.

In a kettle, bring to a boil enough water to cover the mushrooms. When water is boiling, add mushrooms and cook until water returns to a boil. Remove from heat and pour mushrooms through a colander. (This just poaches the mushrooms.)

3 oz butter
6 tbsp onions, sliced
1 cup burgundy wine
1 tbsp beef base (bouillon)
2 tsp white pepper
4 tsp granulated garlic
12 tbsp sherry

In kettle melt butter; add onions and saute until transparent. Add remaining ingredients and simmer 15 to 20 minutes. Add drained mushrooms and simmer 5 more minutes. Remove from heat and serve.

Can serve as a side item or over steak.