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Mountain Lake Mushrooms




Source of Recipe


Jim Shirley


List of Ingredients




4 pounds portobello mushrooms

1 piece of bacon

1 pound unsalted butter

1 quart port wine

2 cups chicken broth

2 cups beef broth

1 tablespoon ground black pepper

1 tablespoon dill

1 1/2 tablespoons Worcestershire sauce

1 bottle Macon-Vergisson La Roche from Verget


Recipe



Pop a bottle of Verget to get in a mushroom-cleaning mindset. Rinse mushrooms and remove stems. Tumble all the ingredients into a large pan, except the Verget, which is reserved for tumbling into your glass. Bring the batch to a boil, reduce to a simmer, put a lid on and let it go for five hours. Then pull the lid and let it go three to four more hours, or until the liquid is just below the level of the mushrooms. At this juncture you have two choices: one, grab a loaf of french bread, pour more chardonnay and fall to; or two, refrigerate for dinner. Goes great with prime beef and Bethel Heights Pinot Noir.

To serve the mushrooms, allow to reach room temperature.