Burgundy Mushrooms

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.

 

Burgundy Mushrooms

Rating: 51

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 9 hours, 15 minutes

Yields: Serves 8

Ingredients

  • 4 pounds White Button Mushrooms
  • 2 sticks of Butter
  • 1-1/2 teaspoons
  • 1 liter Burgundy Wine (or any other red wine)
  • 1 teaspoon freshly ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed (resembles coriander seed more than dill weed)
  • 8-10 cloves (one head) Garlic, peeled
  • 2 teaspoons salt

Directions

  1. Thoroughly wash the mushrooms and throw them into a large stockpot or crock pot. Add all the remaining ingredients except the salt. Stir to combine.
  2. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  3. Remove the lid, then continue cooking, uncovered, for three hours.
  4. Add salt to taste at the end of desired. The mushrooms will be very dark in color. Simmer until needed. Serve on the side with a hearty meal or in a bowl and dip crusty bread into the juice.

Notes

Cooked mushrooms keep for days in the fridge.

http://foodiemcbooty.com/burgundy-mushrooms/

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