Burgundy Mushrooms

Start these mushrooms in the morning-they take 9 hours! If you can't stay home to watch the stove, make them in a slow cooker on low.
  • Total: 9 hr 15 min
  • Prep: 15 min
  • Cook: 9 hr
  • Yield: 12 servings
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Ingredients

4 pounds white button mushrooms

1 cup (2 sticks) butter

4 cubes low-sodium chicken bouillon

4 cubes low-sodium beef bouillon

Freshly ground black pepper

1 teaspoon dill seeds

5 cloves garlic

1 liter burgundy wine (or any red wine, such as cabernet or merlot)

1 1/2 teaspoons Worcestershire sauce

Kosher salt

Directions

  1. Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
  2. After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
  3. After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.
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