Burgundy Mushrooms

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extremely salty; almost inedible

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Saw this TV show for the first time a few weeks ago and really liked her recipes. They seemed simple but good. I decided to try the Burgundy Mushrooms, but wasn't going to be home for 9 hours and didn't want to leave them on the stove while I was out. I did them overnight in the crock pot on high for the first 4 hours then on low. I wasn't sure how much liquid should be left so I put them on the stove top for 2 hours uncovered the next morning. DELICIOUS! Everyone loved them. Next time I might use less butter. I halved the recipe as we didn't have that big of a crowd and it still worked great. YUMMY - will definitely make them again.

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Delicious! I agree with another reviewer that you have to watch them carefully when uncovered, depending on your stove as the liquid evaporates quickly but I think it made for a better sauce. I used unsealed butter and actually forgot to salt them at the end which was just fine because they were perfect as is and didn't need any additional salt. So easy, I will definitely make these again.definite crowd pleaser!

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These mushrooms have potential. They have an interesting depth of flavor. As written, however, they were really salty. If I make again, I would definitely use unsalted butter and half the bouillon cubes.

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they are very good and a good side for the prime rib. but I did use a crock pot and they turned out great!

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Fabulous! I felt like meat for the meal wasn't even necessary with these. They are already the star!
Just 2 things to watch out for---adding extra salt may not be necessary as salt from ingredients may lend enough saltiness. Also, toward the end of the last 3 hours of uncovered cooking, watch pot carefully as liquid is condensing and evaporating off quickly, I ended up with not quite 2 hours of uncovered cooking time as liquid was almost all gone. Still a beautiful dish!

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These are incredible! The house smelled delish all day while simmering away on the stove. When they were finally done, I just had to sample and immediately called my mom to tell her we wouldn't even need the beef tenderloin for Christmas Eve dinner!!! I'm refrigerating overnight and will pop them in the crock pot tomorrow to warm before dinner. Amazing recipe and so worth the time! I will be serving them on Christmas Eve with beef tenderloin, Paula's shrimp stuffed twice baked potatoes, wedge salads with blue cheese and bacon and cheesecake with chocolate, caramel of cherries. (take your pick!

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Yesterday, we boiled/simmered/watched these mushrooms all day long, and yep, they were absolutely delicious. I think we enjoyed smelling these mushrooms simmering as much as eating them. They are very, very rich. After they were finished cooking, we poured the mushrooms and sauce into a crock pot where they would stay warm. They were the talk of our party. Good job, Ree!

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Excellent! These shrooms would go with a variety of eats.
We are thoroughly enjoying Ree and her program. It's a very nice change of pace for the Food Network. We liked her last series and this one is even better. Ree, keep up the great work!
K and J from the North Idaho mountains.

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These mushrooms were very delicious and worth every minute of cook time! My family's only complaint was that we ran out. I'll definitely be making these again...