BURGANDY MUSHROOMS

Serve hot/warm. Easily reheated and should serve 12-16.

BURGANDY MUSHROOMS
BURGANDY MUSHROOMS

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups of unsalted butter

  • 1

    quart of burgundy wine

  • 2

    Tbs Worcestershire Sauce

  • 1

    tsp dill seed

  • 1

    tsp black pepper

  • 1

    tsp garlic powder

  • 2

    cups boiling water

  • 3

    beef bouillon cubes

  • 3

    chicken bouillon cubes

  • 4

    lbs fresh white button mushrooms

Directions

In a large Dutch oven, combine butter, wine, Worcestershire sauce, dill, pepper, garlic, water and both bouillon cubes. Bring to a boil. Clean mushrooms with a damp towel and trim the stems. Add mushrooms to liquid and reduce heat to a simmer, cover and simmer for 5 hours, stir occasionally. Remove lid and simmer for 4 more hours. When ready, the liquid should just cover the mushrooms. Adjust salt and pepper to your taste.

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