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burgundy mushrooms

I wanted to make a fancy side to go with my prime rib, and Pioneer Woman’s 9 hr mushrooms seemed perfect. I brought all of the liquid ingredients to a boil, then poured it into my crockpot filled with 2 lbs of mushrooms. I didn’t have beef boullin cubes, so I used 1 cup of beef broth instead of the water. These mushrooms were so good I could eat them as a meal, as long as I have some crusty bread to soak up the juice.

Ingredients

  • 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

Preparation Instructions

Thoroughly wash the mushrooms and throw them into a large stockpot. 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.

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. You’ll love ‘em!

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