Recipe: chop house burgundy mushrooms

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Recipe: chop house burgundy mushrooms

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

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 sauté 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.