Mushrooms Bourguignon in Wine (1963)

• 1/3 cup butter
• 2 small green onions, chopped
• 1 clove garlic, crushed
• 1 lb fresh mushrooms, sliced
• 1 cup California burgundy wine
• Freshly ground pepper
• 1/2 tspn salt
• 2 tbspns chopped fresh parsley

Melt butter in saucepan.  Add chopped onion, garlic and mushrooms.  Saute until tender, then add burgundy wine, parsley, salt and pepper.

Simmer until wine is reduced by half.  (Mushrooms will be quite dark.) Serve as accompaniment to broiled steaks.)

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Ernest C Haas of East-Side Winery in Lodi, California.)

More "Lost" Mushroom Recipes

Rum-Flambeed Lemon Mushrooms (1978)

Creamed Mushrooms Flambe (1941)

Sherry Mushroom Sauce (1970)