Burgundy Mushrooms

SUBMITTED BY: Bev Huelsman PHOTO BY: Night Owl

"Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup diced onion
1 (10.5 ounce) can beef broth
2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
1/3 cup Burgundy wine

READ REVIEWS (17)

DIRECTIONS

In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

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REVIEWS

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Reviewed on Mar. 20, 2006 by DIANERATCHFORD

I made these and becuase of late arrivals they sat on the stove for much longer than called for----DELICIOUS. I used fresh mushrooms and just a red wine, next time I think I will add a touch or red wine vinegar for a little zap.

6 users found this review helpful

Reviewed on Jan. 25, 2005 by KOALAGIRL

These mushrooms are quite tasty, but next time, I might skip the beef broth and just reduce the wine, onion, and FRESH mushrooms. It might make for a more concentrated mushroom dish, similar to THAT restaurant's dish the other reviewers were hinting out.

6 users found this review helpful

Reviewed on Jan. 6, 2005 by MOLLE888

Really awesome! My boyfriend and I work in a restaurant that serves these mushrooms with their steaks. We were trying to imitate the recipe with our steaks and we hit it right on the nose! Thank you!

6 users found this review helpful

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