The first time I tried mushrooms like these, I was at the absolutely scrumptious Mediterranean Restaurant in Boulder, CO. I remember the room lit up as my mouth danced in ecstasy. These garlicy little bits are now one of my favorite things to order on their menu. I can eat an entire bowl on my own, but I am usually forced to share. Shucks.
Then I saw the lovely Dee Drummond’s Burgundy Mushrooms recipe (see above picture) on her Pioneer Woman website and the stars aligned. I knew then that I had to make them for myself.
Mister washed all the mushrooms while I readied the crock pot with the flavor goodies. I would like to note that four pounds of mushrooms is A LOT of mushrooms! They didn’t fit in my crock pot at first. I had to slowly add the remaining mushrooms as the simmering ones shrunk in the pot.
Warning: The aroma of simmering mushrooms and garlic will drive you buggy.