Burgundy Mushrooms - cooking recipe

Ingredients

1 1/4 lb. mushrooms
2 qt. water
1/4 c. lemon juice
4 Tbsp. margarine
3/4 c. onion, sliced
1/2 c. Burgundy
1 Tbsp. beef bouillon or cubes
1/4 tsp. garlic powder
1/2 tsp. white pepper

Preparation

Clean and thoroughly dry mushrooms.
Combine water and lemon juice in covered saucepan and boil.
Melt in pan the margarine and saute onions about 5 minutes.
In bowl, add spices and bouillon to Burgundy; whisk until dissolved.
Add wine mixture to onions.
Simmer over medium heat for 10 minutes.
Remove from heat.
Add mushrooms to boiling lemon water; return to boil. Remove mushrooms from heat and thoroughly dry.
Add to wine sauce; stir until blended.