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Burgundy mushrooms

Servings:
Makes 8 to 10 servings
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Ingredients

  • 4 pound white button mushrooms
  • 1/2 pound (2 sticks) butter
  • 1 1/2 teaspoon worcestershire sauce
  • 1 liter burgundy wine (other dry red wines will work)
  • 1 teaspoon freshly ground black pepper
  • 2 cup boiling water
  • 4 cup chicken bouillon cubes
  • 4 cup beef bouillon cubes
  • 1 teaspoon dill seed
  • 1 teaspoon garlic powder
  • 2 teaspoon salt (optional)

Preparation

Baking Directions:

1.

Thoroughly wash the mushrooms and throw them into a large stockpot.

2.

Add all the remaining ingredients except the salt.

Stir to combine.

3.

Bring the mixture to a boil over medium-high heat.

4.

Reduce the heat to low and simmer, covered, for 6 hours.

5.

Remove the lid, then continue cooking, uncovered, for 3 hours.

6.

Add salt to taste at the end if desired.

The mushrooms will be dark in color.

They can sit in the pan until ready to serve.