burgandy mushrooms
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Kind of fancy for our redneck bunch, but it is a nice addition on the holidays.
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yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For burgandy mushrooms
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1 lbfresh mushrooms
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2 qtwater
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1/4 clemon juice
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4 Tbspmargarine
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3/4 cyellow onion, sliced
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1/2 cburgandy wine
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1 Tbspbeef bouillon granules
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1/4 tspgarlic powder
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1/2 tspground white pepepr
How To Make burgandy mushrooms
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1Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat (takes about 5 minutes) and thoroughly drain.
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2In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
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3In a bowl, add spices and bouillon to wine. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until wine has evaporated}. Remove from heat.
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4Add blanched mushrooms to wine sauce and stir until blended.
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