wine mushrooms

By emtoothfxr

These were part of a dinner party meal with pork Tenderloin and asparagus bundles. So delicious. Shahin loved them.

Ingredients

• 2 lbs. button mushrooms
• 6 cups beef broth (not buillon) You can used canned beef broth
• 2 cups french onion soup (may use canned french onion or homemade
• 2 stick unsalted butter
• 2 cups red wine
• 1 tbspn rosemary

Preparation

Step 1

Pick mushrooms that are small and the gills on the underneath are closed. Gently wash rushrooms and drain. Put all the mushrooms in lg. dutch oven and begin cooking on med heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of the broth to begin cooking. When the mushrooms have shriveled, add the broth and the onion soup. Cook slowly for about 2 hrs until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hrs add the wine and cook 1 hr. more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm.