Chop House Restaurant Burgundy Mushrooms
Source of Recipe
newspaper
Recipe Introduction
this is from our very own Knoxville, Tennessee
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.
Steve now owns his own restaurant called Puleos
List of Ingredients
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
Recipe
In kettle melt butter; add onions and saut� 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 serve over steak.
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