Recipe for 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 saute.