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
- 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.
- Add remaining ingredients and simmer for 15 to 20 minutes.
- Add drained mushrooms and simmer for 5 more minutes.
- 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.