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Chop House Burgundy Mushrooms


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


  1. Mushrooms: Fill a clean, sanitized sink halfway with water. Pour mushrooms in and agitate until all mushrooms have been thoroughly cleaned.
  2. 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.
  3. Remove from heat and pour mushrooms through a colander. (This just poaches the mushrooms.)
  4. Sauce: In kettle melt butter; add onions and sauté until transparent.
  5. Add remaining ingredients and simmer for 15 to 20 minutes.
  6. Add drained mushrooms and simmer for 5 more minutes.
  7. Remove from heat and serve.
  8. Can serve as a side item or over steak.

Posted by GayleL at Recipe Goldmine 7/1/01 8:57:26 pm.



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