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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This is an odd recipe for mushrooms! It is from a Paula Deen cookbook, and she says they are worth the time. And, yes you are reading it right - cook time is 8 hours. Ingredients:
3 lbs button mushrooms, whole |
1/2 cup butter (1 stick) |
2 cups burgundy wine |
1 tablespoon worcestershire sauce |
1 teaspoon garlic, minced |
1 teaspoon dried dill |
1/2 teaspoon pepper |
2 chicken bouillon cubes |
2 beef bouillon cubes |
Directions:
1. Wet a paper towel and wipe any dirt from the mushrooms.
2. Place the mushrooms in a large stockpot.
3. Add the remaining ingredients to the pot. The liquid will NOT cover the mushrooms at first.
4. Cook, covered, over very low heat for 4 hours. Stir occasionally so that all of the mushrooms are completely coated with the cooking liquid.
5. Remove the cover and cook for an additional 4 hours.
6. The mushrooms will shrimk by half and become saturated with cooking liquid.
7. Remove with a slotted spoon and serve in a bowl.
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