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.

Ingredients

Mushrooms

• 2 pounds fresh button mushrooms
• Water, enough to cover in a kettle

Sauce

• 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

Instructions

Mushrooms

1. 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.)

Sauce

1. In a kettle melt butter; add onions and sauté until transparent.
2. Add remaining ingredients and simmer for 15 to 20 minutes.
3. Add drained mushrooms and simmer for 5 more minutes.
4. Remove from heat and serve.
5. Can serve as a side item or over steak.

Attribution

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

Source: knoxnews.com