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Ingredientes
- 1Â 1/4 lb Mushrooms
- 2 quart Water
- 1/4 c. Lemon juice
- 4 Tbsp. Margarine
- 3/4 c. Yellow onions, diced
- 1/2 c. Burgandy wine
- 1 Tbsp. Beef bouillon granules
- 1/4 tsp Garlic pwdr
- 1/3 tsp Grnd white pepper
Direcciones
- Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Bring to boil. In another saucepan, heat margarine and saute/fry onions till glassy (about 5
- min). In a bowl, add in spices and bouillon to Burgandy. Whisk till bouillon is dissolved. Add in wine mix to onions. Simmer over medium heat about 10 min (till alcohol has evaporated). Remove from heat. Add in mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add in mushrooms to wine sauce and stir till blended.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2685g | |
| Calories 586 | |
| Calories from Fat 417 | 71% |
| Total Fat 47.24g | 59% |
| Saturated Fat 8.79g | 35% |
| Trans Fat 8.34g | |
| Cholesterol 0mg | 0% |
| Sodium 686mg | 29% |
| Potassium 2017mg | 58% |
| Total Carbs 34.75g | 9% |
| Dietary Fiber 7.8g | 26% |
| Sugars 15.29g | 10% |
| Protein 18.87g | 30% |
