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Christmas: Burgundy Mushrooms

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 4 pound white button mushrooms
  
• 1 cup (2 sticks) butter
  
• 4 chicken bouillon cubes
  
• 4 beef bouillon cubes
  
• 1 tsp freshly ground black pepper
  
• 1 tsp dill seed
  
• 5 cloves garlic, peeled
  
• 1 liter burgundy wine (or any red wine, such as Cabernet or merlot)
  
• 1-1/2 tsp Worcestershire sauce
  
• 2 cups boiling water
  
• 2 tsp salt
  






Instructions



1. Throw the mushrooms in a large pot with the butter, bouillon cubes, pepper, dill seed, and garlic. Add the wine, the Worcestershire, and the boiling water.
   
   
2. Bring the mixture to a boil over medium-high heat; reduce the heat to low, cover the pot and let it simmer for 6 hours. (Yes, I said 6 hours!) After 6 hours, remove the lid and continue simmering for another 3 hours. (Yes, I said 3 hours!)
   
   
3. After the 9-hour cooking time, stir in the salt. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.
   
   Makes 12 servings.
   
   






Final Comments


The mushrooms keep for days in the refrigerator if you want to make them ahead of time. Just reheat them on the stovetop before serving.