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.
2 pounds fresh button mushrooms
Water, enough to cover in a kettle
3 ounces butter
6 tablespoons onions, sliced
1 cup burgundy wine
1 tablespoon beef base (bouillon)
2 teaspoons white pepper
4 teaspoons granulated garlic
12 tablespoons sherry
Mushrooms: 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.)
Sauce: In kettle melt butter; add onions and sauté until transparent.
ingredients and simmer for 15 to 20 minutes.
Add drained mushrooms and simmer for 5 more
Remove from heat and serve.
Can serve as a side item or over steak.
Posted by GayleL at Recipe Goldmine 7/1/01 8:57:26 pm.