I worked at Steak and Ale for 5 years, thats basically how its done. Bravo.
I've seen a lot of silly copycat recipes that have lemon juice, vinegar, and all kinds of silly ingredients. I just use a stick of butter, and the restaurant used Gallo Hearty Burgundy in the mushrooms, and made a great kabob marinade with just the burgundy and tomato juice
Very good flavor. I used all butter instead of butter and maragrine. The 2 tsps of beef base made it a tad too salty for me. I look forward to making these again, but I'll either cut the beef base and wine in half or just double the mushrooms. Thanx for sharing!