Burgundy Mushrooms

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This is a great recipe! For those who think this may be too salty, just use sodium free bouillon and add salt to taste at the end. Also, others comment about no flavor; if you cook them for the number of hours as indicated, you will have plenty of flavor. If you cook them for 45 minutes, then NO FLAVOR!

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OMG! served these on Christmas with her Prime Rib. My guests raved, even the teenagers. I made the mistake of adding salt while cooking (I didn't read the recipe correctly and mine were pretty salty. Next time I'll not add any salt and I think the suggestion of unsalted butter is something to try. I definately will try these in a crock post next time and do the final 2 hours on the stove. These mushrooms are incredible. I have had people asking me for the recipe.

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I made these yummy mushrooms for dinner tonight. They were so good. I was only able to cook them for two hours. But, they were so good! I let them reduce, added a bit more wine and reduced them again. I served them over pasta and added a bit of the whiskey cream sauce. They are silky to the tongue and smell wonderful. I will definitely do this recipe again. I only made half the recipe...I wish I would have made the whole thing now. :

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I served this 9-hour marathon recipe with a pork roast--maybe it would have been better with beef. I was not a fan and neither was my family. No one came back for seconds; no one ate the leftovers. Yes, I threw out 3 pounds of mushrooms. I won't make it again. Complete waste of mushrooms and burgundy!!

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I make these in about 45 minutes and they are delicious. These are bland and I do not think the time involved (all day? is worth the lack of flavour. I followed the recipe exactly and was very unhappy. They were more bland after sitting overnight than when fresh. 4 pounds of mushrooms is an awful lot unless you are making them for large number of people. Expensive recipe. Not worth the money for the result.

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I tried these for Christmas dinner. Absolutely yummy.

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Simple to prepare but a long time to cook however they are worth the time - absolutly delicious.

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These were wonderful! A tasty side-dish to our beef tenderloin and even the non-mushroom-lovers liked them. Made half the recipe (as we didn't have 8-10 people, and still had some left over. Will combine them with remaining tenderloin for sandwiches - YUM! Agree that it's best to use unsalted butter and low-sodium boullion.

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Loved it!! Made it for Christmas dinner alongside beef tenderloin, and everyone raved about the mushrooms. I did the 6-hour covered cooking time the day before, then reheated and did the 3-hour uncovered cooking on Christmas Day. That way the flavors were able to marry overnight in the fridge. I even used some of the cooking liquid as a base for the gravy for the beef. AND, little did my guests know, I used Charles Shaw Cabernet from Trader Joes (aka 2-Buck Chuck, and the results were fantastic AND affordable. Will make this every year!

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These are yummy, but watch your bouillon. Some brands are super salty and it can make a huge difference in the results! Good luck.