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Burgundy Mushrooms
photo courtesy of RRP

"Lake Conroe Egger" (Frank) served this at the Plano After party. Let me tell you... THESE ARE TO DIE FOR!
  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-1/2 teaspoon Worcestershire Sauce
  • 1 quarts 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. 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.

Mushrooms keep for days in the fridge.

Number Of Servings:8Source:Pioneer Woman
Vegetarian:NoTime To Prepare:9 hours
Date:Thu 20 Dec 2012 19:20:50 UTCViewed:16500 times
Author:loco_engr (Ret)Email:
Rating:4,89 (9 votes)

recipe rating
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BrianComment added on: Thu 10 Jan 2013 18:46:10 UTC
These are fantastic! Yes, they take a long time...but they are very, very good.
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