Title: Steak & ale's burgandy mushrooms
 Categories: Vegetables
      Yield: 1 Servings
 
  1 1/4 lb Mushrooms
      2 qt Water
    1/4 c  Lemon juice
      4 tb Margarine
    3/4 c  Yellow onions; diced
    1/2 c  Burgandy wine
      1 tb Beef bouillon granules
    1/4 t  Garlic powder
    1/3 t  Ground white pepper
 
  Clean and thoroughly dry mushrooms. Combine water and lemon juice in
  covered saucepan.  Bring to boil. In another saucepan, melt margarine
  and saute onions until glassy (about 5 minutes). In a bowl, add
  spices and bouillon to Burgandy.  Whisk until bouillon is dissolved.
  Add wine mixture to onions.  Simmer over medium heat about 10 minutes
  (until alcohol has evaporated).  Remove from heat. Add mushrooms to
  boiling lemon water. Return to boil.  Remove blanched mushrooms from
  heat and thoroughly drain. Add mushrooms to wine sauce and stir until
  blended.
  
  Contributor:  Barbara Jones