Chop House Burgundy Mushrooms - Restaurant Recipes - Recipes for Restaurant

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Recipe for Chop House Burgundy Mushrooms from the Restaurant section.

Chop House Burgundy Mushrooms

Posted by GayleL at recipegoldmine.com 7/1/01 8:57:26 pm

Source: knoxnews.com

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

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.)

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

In kettle melt butter; add onions and saut? until transparent. Add remaining ingredients and simmer 15 to 20 minutes. Add drained mushrooms and simmer 5 more minutes. Remove from heat and serve.

Can serve as a side item or over steak.



We hope you enjoy your freshly made Chop House Burgundy Mushrooms. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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