Recipe by CRANKYDOLL
"Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!"
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dried basil, or to taste
dried oregano, or to taste
1 1/2 cups
sliced baby portobello mushrooms
So I was hearing so much about burgundy mushrooms but didn't want to wait 9 hours to try them so I thought this would be a nice compromise. The sauce was nice and turned into a thick gravy but I quickly realized that the mushrooms should have been browned first. I ended up having to simmer the while thing for almost 3 hours to brown the mushrooms. Used as a topper for roast or steak it's not bad, but I wouldn't recommend it for a stand alone side.
This was excellent! I cut the recipe in half but followed the recipe except for using a Cabernet Sauvignon rather than a burgundy (that's what was on hand). I must admit that while I was heating it for the photo tonight I was distracted and almost ruined it! It was still totally yummy. I would make this again for sure! Great stuff! Yum! Thank you, CRANKYDOLL!
* Percent Daily Values are based on a 2,000 calorie diet.
Gunnar and Raven's Burgundy Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 29
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