Garlic Burgundy Mushrooms

• 3 lb white mushrooms
• 5 cup Burgundy wine
• 3 tbsp minced garlic or garlic salt
• 1 stick salted butter cut up into chunks
• 1 tsp onion salt/powder

1. Wash mushrooms well.
2. I fill the sink with clean cold water and wash..
3. This is important, mushrooms have a lot of dirt on them still.
4. (Even in the package)
5. In a large pot, add all ingredients.
6. Mushrooms last and turn burner to med/high heat.
7. Note: There will be more mushrooms then juice.
8. That's okay because they shrink down.
9. Bring to a slight boil, then turn down to simmer.
10. Simmer for 30 min.
11. Til mushrooms are dark purple.
12. (Burgundy colored)
13. This is a side dish, but very rich.
14. I serve with rice or noodles and chicken breast.
15. Enjoy!

white mushrooms, wine, garlic, butter, onion salt

Taken from cookpad.com/us/recipes/340426-garlic-burgundy-mushrooms (may not work)