Steak & Ale Burgundy Mushrooms

Here is another mushroom recipe to use on top of your steaks.

Steak & Ale Burgundy Mushrooms is a delightful and flavorful dish that has become synonymous with the now-closed Steak & Ale restaurant chain. This classic recipe features tender and succulent mushrooms cooked in a savory burgundy wine sauce, resulting in a dish that is rich in flavor and truly satisfying.

To prepare Steak & Ale Burgundy Mushrooms, fresh mushrooms are cleaned and blanched in a mixture of water and lemon juice. This blanching process helps retain the mushrooms’ texture and ensures they are thoroughly cooked while maintaining their natural flavors.

Meanwhile, a delicious sauce is prepared by sautéing diced onions in margarine until they turn translucent. A combination of spices, including garlic powder and ground white pepper, is then added to the sautéed onions. The key ingredient, burgundy wine, is incorporated into the sauce, infusing it with a robust and fruity flavor.

The wine sauce is simmered until the flavors meld together, creating a delightful base for the mushrooms. The blanched mushrooms are then added to the sauce, allowing them to soak up the flavors and become coated in the savory burgundy sauce.

Steak & Ale Burgundy Mushrooms can be served as a side dish or a topping for various main courses. They pair exceptionally well with steaks, adding a deliciously earthy and tangy element to the meal. The tender mushrooms, combined with the savory wine sauce, create a harmonious blend of flavors that elevates the dining experience.

Although Steak & Ale restaurants may no longer be in operation, this iconic dish lives on in the hearts of many who have fond memories of enjoying it. Fortunately, with the recipe at hand, you can recreate the flavors of Steak & Ale Burgundy Mushrooms in your own kitchen, bringing a taste of nostalgia and culinary delight to your dining table.

SERVES: 6–8

INGREDIENTS:

• 1¼ pounds mushrooms
• 8 cups water
• ¼ cup lemon juice
• 4 tablespoons margarine
• ¾ cup diced yellow onions
• ¼ teaspoon garlic powder
• 1/3 teaspoon ground white pepper
• 1 tablespoon beef bouillon granules
• ½ cup burgundy wine

INSTRUCTIONS:

1. Clean the mushrooms by wiping them with a damp cloth or paper towel. Make sure they are thoroughly dry.
2. In a covered saucepan, combine the water and lemon juice and bring it to a boil.
3. In another saucepan, melt the margarine over medium heat. Add the diced onions and sauté them for about 5 minutes, until they become translucent.
4. In a separate bowl, whisk together the garlic powder, ground white pepper, beef bouillon granules, and burgundy wine until the bouillon has dissolved.
5. Add the wine mixture to the sautéed onions in the saucepan. Stir well to combine.
6. Simmer the wine sauce over medium heat for approximately 10 minutes. Then, remove it from the heat.
7. Add the mushrooms to the boiling water and lemon juice mixture. Let it come to a boil again and then remove the mushrooms from the heat.
8. Thoroughly drain the blanched mushrooms and add them to the wine sauce. Stir until the mushrooms are well coated and blended with the sauce.
9. Serve the mushroom burgundy sauce as a topping or side dish with your desired main course.