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Veggies: Chop House Burgundy Mushrooms

Source of Recipe

recipegoldmine.com


Recipe Introduction

"Steve Puleo, executive chef at Riverside Tavern, says he created the recipe when Grady's first opened. At that time it was a Regas restaurant. It is now on the menu at Chop House, where Puleo also was a chef at one time."

List of Ingredients

2 lb. fresh button mushrooms
Water, enough to cover in a kettle

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


Recipe

1. 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.)

2. 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 serve over steak.