Thursday, January 12, 2012

Burgundy Mushrooms - Pioneer Woman


I don't know if there are enough words in the English language to adequately describe how much I loved these.  They were the easiest thing in the world, made the entire house small amazing and were the perfect addition to our prime rib dinner!!!  I saw these on The Pioneer Woman's Christmas Special on the Food Network and knew I had to try the as I have never had a mushroom I didn't like...they are my favorites!!!  When I say I had to have them, I literally called my dad and told him we had to have trhese for the next Sunday dinner!


Sauteed, stuffed, fried.....you name it, I like a mushroom any way you want to give them to me!  These certainly did not disappoint either...I can honestly say any time I am looking for a side these are going to the top of my list!  I am not really sure how you would go wrong....I mean it had wine, butter, and garlic....seriously????

Burgundy Mushrooms

4 pounds White Button Mushrooms
2 sticks Butter
1-½ teaspoon Worcestershire Sauce
1 liter Burgundy Wine (other Reds Will Work)
1 teaspoon Freshly Ground Black Pepper
2 cups Boiling Water
4 whole Chicken Bouillon Cubes
4 whole Beef Bouillon Cubes
1 teaspoon Dill Seed
5 cloves Garlic, Peeled
2 teaspoons Salt
 
Thoroughly wash the mushrooms and throw them into a large stockpot. 

Note: I know you are not supposed to wash mushrooms like this as they are essentially spunges thus retaining more moisture than you want in normal dishes but I thought this might be the one exception since they were going to simmer all day long.....i.e. I don't have to slave over them with a damp towel wiping away the dirt!

Add all the remaining ingredients except the salt. Stir to combine.
 
Bring the mixture to a boil over medium-high heat. 
Reduce heat to low and simmer, covered, for six hours (I wasn't going to be home all day so I threw mine in the crockpot on low and covered it and it worked perfectly!.

Remove the lid, then continue cooking, uncovered, for three hours.
Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice—yum!
Mushrooms keep for days in the fridge. 
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