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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 16 |
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Ingredients:
1 cup light butter |
1 medium onion, chopped |
2 garlic cloves, minced |
4 cups red wine, burgundy is best |
2 tablespoons worcestershire sauce |
1 teaspoon dill seed, grounded |
1 teaspoon black pepper, freshly grounded |
2 cups beef broth (or use 3 bouillon cubes dissolved in 2 cups boiling water) |
4 lbs fresh mushrooms |
Directions:
1. In a large Dutch oven melt butter and sauteé onion and garlic until transparent. Add dill, ground pepper, Worcestershire and Burgundy wine. Stir and mix well.
2. Dissolve the beef chicken bouillon cubes in a cup boiling water each. Then add to the butter mixture and bring everything to a boil.
3. Clean mushrooms with a damp paper towel and trim ends of stems. Add mushrooms to liquid and reduce heat to simmer.
4. Cover and cook 5 or 6 hours. Remove Dutch oven lid and cook 2 more hours to reduce the juices. When cooked, liquid should just cover mushrooms. Salt to taste and serve hot.
5. TO COOK IN THE CROCKPOT, transfer all the mixed ingredients and cook from 6 to 8 hours in low setting until the liquids can be reduced because slow cooking retains the liquids instead of reducing them, so for this recipe all the liquids from wine and boiling water can be reduced to about 3 cups of wine and 1 cup of boiling water approximately; so at the end of the cooking the mushrooms should be just covered by the liquid. Keep and serve warm from the crockpot on top of any meat. Hope this tip helps.
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