Cooksie
Well-known member
These come out just like the mushrooms that Steak & Ale used to serve. They're great with a steak marinated in this:
http://www.netcookingtalk.com/forums/showpost.php?p=303555&postcount=6
1 lb mushrooms
2 qts water
1/4 cup lemon juice
4 T butter
3/4 cup yellow onions, diced
1/2 cup Burgundy wine
1 T beef bouillon granules
1/4 t garlic powder
1/3 t ground white pepper
Clean and dry mushrooms. Leave the small ones whole and chop the others into halves or quarters, depending on their size.
Bring the 2 qts water and the lemon juice to a boil. Add mushrooms to lemon water, bring back to a boil, and cook for about 5 minutes. Drain well and set to the side.
Saute the onions until translucent in the 4 T butter. Add the wine, bouillon, garlic powder, and ground white pepper. Simmer for about 10 minutes.
Place the mushrooms in a refrigerator container and pour the sauce over the top, stirring to combine. Mushrooms will be ready to re-heat and eat the next day.
My preference is to serve these on the side in their own little bowl just like Steak & Ale used to do.
Note: I used Better Than Bouillon instead of the granules, and not quite 1 T because I think the BTB is saltier than the granules.
http://www.netcookingtalk.com/forums/showpost.php?p=303555&postcount=6
1 lb mushrooms
2 qts water
1/4 cup lemon juice
4 T butter
3/4 cup yellow onions, diced
1/2 cup Burgundy wine
1 T beef bouillon granules
1/4 t garlic powder
1/3 t ground white pepper
Clean and dry mushrooms. Leave the small ones whole and chop the others into halves or quarters, depending on their size.
Bring the 2 qts water and the lemon juice to a boil. Add mushrooms to lemon water, bring back to a boil, and cook for about 5 minutes. Drain well and set to the side.
Saute the onions until translucent in the 4 T butter. Add the wine, bouillon, garlic powder, and ground white pepper. Simmer for about 10 minutes.
Place the mushrooms in a refrigerator container and pour the sauce over the top, stirring to combine. Mushrooms will be ready to re-heat and eat the next day.
My preference is to serve these on the side in their own little bowl just like Steak & Ale used to do.
Note: I used Better Than Bouillon instead of the granules, and not quite 1 T because I think the BTB is saltier than the granules.
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