Robert's Favorite Burgundy Mushrooms |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 12 |
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This recipe is my mom's, but I'm not sure where she got it - I think from Traditions the Junior League of Little Rock Cookbook - anyway, she always served this at their mammoth Christmas party every year on December 23. Enjoy! These also freeze well - so you may make them well in advance. Some of the ingredients are odd (like boiling water and beef AND chicken bouillon), but I always just make it like my mom says to do so, and they turn out GREAT! Ingredients:
4 lbs fresh white mushrooms, cleaned |
1 lb unsalted butter |
1 quart burgundy wine |
1 1/2 tablespoons worcestershire sauce |
1 teaspoon dill seed |
1 tablespoon accent seasoning |
1 teaspoon ground black pepper |
1 teaspoon garlic powder |
2 cups boiling water |
4 beef bouillon cubes |
4 chicken bouillon cubes |
Directions:
1. Combine all ingredients in a large stock pot.
2. Bring to a slow boil on medium heat, then reduce to a simmer.
3. Cook 5-6 HOURS with the pot covered (on simmer).
4. Remove lid and cook another 3-5 hours or until the liquid barely covers the mushrooms.
5. Serve hot in their liquid in a chafing dish or chill or freeze.
6. The cooking time sounds dreadfully long, but I promise it'll make your whole house smell fantastic!
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