Ingredients
- 4 pounds white button mushrooms
- 1 litre Burgundy wine (other dry red wines will work)
- 2 cups boiling water
- 1/2 pound (2 sticks) butter
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dill seed
- 1 teaspoon freshly ground black pepper
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
- 4 cloves garlic, peeled
- Salt
- Crusty bread, for serving
Directions
Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
Remove the lid, and then continue cooking, uncovered, for 3 hours.
Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
Cook's Note: These are even more scrumptious the next day!
Photo: Burgundy Mushrooms Recipe















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By mdarragh
Oklahoma City, OK
on February 11, 2012
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excellent
By kjollie
on February 05, 2012
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GREAT recipie. My family LOVED this at Christmas. Was indeed great the next day with leftovers as well. Served with a beef standing rib roast on Christmas. Serving today, SuperBowl Sunday, with pork roast. Used no salt added chicken bullion and did not add salt at the end. Didn't miss it at all! House smells great already.....9 hrs sometimes seems too long to wait!!
Kathy
By drichrath1_7973157
East Peoria, IL
on January 29, 2012
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These are absolutely terrific!! I made a smaller batch for just the hubby and I. Don't even bother doing the math! They keep well in the fridge and you will eat them all week. Making them again today to serve with a porterhouse. No question....just make them!
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