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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 5.8 g
  • Cholesterol: 15.5 mg
  • Sodium: 132.2 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.7 g

View full nutritional breakdown of Steak and Ale Burgundy Mushrooms calories by ingredient
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Steak and Ale Burgundy Mushrooms

Submitted by: ANJNNO

Introduction

I always thought this was the best mushroom recipe ever. I have omitted 1/3 of the wine and half of the butter from the nutritional info. I did this after measuring the remaining juice after all of the mushrooms had been served and skimming the butter for measurement. If you actually consume all of the juice you will need to add these portions back. I always thought this was the best mushroom recipe ever. I have omitted 1/3 of the wine and half of the butter from the nutritional info. I did this after measuring the remaining juice after all of the mushrooms had been served and skimming the butter for measurement. If you actually consume all of the juice you will need to add these portions back.
Number of Servings: 4

Ingredients

    1 pound mushrooms
    2 quarts water
    1/4 cup lemon juice
    4 tablespoons margarine or butter
    3/4 cup yellow onions, diced
    1/2 cup Burgundy
    1 tablespoon beef bouillon granules
    1/4 teaspoon garlic powder
    1/3 teaspoon ground white pepper

Directions

This works best if done a day in advance and is then reheated (this is how steak and ale does it) because it allows the mushrooms to absorb the juices.

Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Bring to a boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).

In a bowl, add spices and bouillon to Burgundy. 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 (takes about 5 minutes) and thoroughly drain. Add mushrooms to wine sauce and stir until blended.
This recipe from CDKitchen for Steak and Ale Burgundy Mushrooms serves/makes 4
I have omitted 1/3 of the wine and half of the butter from the nutritional info. I did this after measuring the remaining juice after all of the mushrooms had been served and skimming the butter for measurement. If you actually consume all of the juice you will need to add these portions back.


Number of Servings: 4

Recipe submitted by SparkPeople user ANJNNO.






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