Steak & Ale's Burgundy Mushrooms

Steak & Ale's Burgundy Mushrooms

1 1/4 pounds mushrooms2 quarts water
1/4 cup lemon juice
4 tablespoons margarine3/4 cup yellow onions, diced1/2 cup Burgundy
1 tablespoon beef bouillon granules1/4 teaspoon garlic powder
1/3 teaspoon ground white pepper
Clean and thoroughly dry mushrooms.
Combine water and lemon juice in covered suacepan. Bring to boil.
In another saucepan, melt margarine and saute onions until glassy (about 5minutes).
In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon isdissolved. Add wine mixture to onions. Simmer over medium heat about 10minutes (until alcohol has evaporated). Remove from heat.
Add mushrooms to boiling lemon water. Return to boil. Remove blanchedmushrooms from heat and thoroughly drain. Add mushrooms to wine sauce andstir until blended.