tag:blogger.com,1999:blog-2711339609550745568.post-8164310190833861982008-04-03T07:26:00.001-07:002008-04-03T08:52:37.364-07:001 1/4 pounds mushrooms<br />2 quarts water<br />1/4 cup lemon juice<br />4 tablespoons margarine<br />3/4 cup yellow onions, diced<br />1/2 cup Burgundy<br />1 tablespoon beef bouillon granules<br />1/4 teaspoon garlic powder<br />1/3 teaspoon ground white pepper<br /><br />Clean and thoroughly dry mushrooms. Combine water and lemon juice<br />in covered suacepan. Bring to boil. In another saucepan, melt<br />margarine and saute onions until glassy (about 5 minutes).<br />In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon<br />is dissolved. Add wine mixture to onions. Simmer over medium heat<br />about 10 minutes (until alcohol has evaporated). Remove from heat.<br />Add mushrooms to boiling lemon water. Return to boil. Remove blanched<br />mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce<br />and stir until blended.Spiral Medianoreply@blogger.com