FitChicks

Fast and Fab Burgundy Mushrooms!

June 17, 2015

I love a good dinner party! For me, that includes fantastic food, wine and even better conversation. Every once in a while I run across a dish that is a must-add to my repertoire. About a year ago I was introduced to burgundy mushrooms. It didn’t take much prodding for me to taste them. After all it involved soaking something in wine so I was up for the challenge.   They were absolutely phenomenal! I asked the host how she made them and she replied “oh it’s just an old recipe. I will email you the full recipe tomorrow.” Well, I am not one to wait, (good thing, because I still haven’t received it) so I decided to look up the recipe myself.

I tried two recipes that were good but not as delicious as I remembered the first time. The third time was charm, so cliché but so true. The one thing I loved about all the recipes I tried was the short prep time, five to six minutes tops. What almost canceled my love affair with this recipe was the cook time, nine hours. There are recipes that call for 6 but my favorite recipe calls for nine.   Who has time to watch a pot for hours? Thank goodness for slow cookers.

If you want to create a great dish for your dinner party, or take the perfect dish, here is a fantastic recipe for burgundy mushrooms I have been following from Ree Drummond and the Food Network (http://www.foodnetwork.com/recipes/ree-drummond/burgundy-mushrooms-recipe.html)

 

 

Burgundy Mushrooms

Ingredients: 

4 pounds white button mushrooms

2 sticks of butter

1 ½ teaspoon Worcestershire sauce

1 quart burgundy wine (other dry 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 was the mushrooms and throw them into a large stockpot.

 

 

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OLYMPUS DIGITAL CAMERA

 

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.

 

 

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Remove 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. Serve straight from the pot or in a serving bowl.

 

 

Mushrooms keep for days in the fridge. I hope you enjoy them as much as I do!

Mushrooms done

 

 

 

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4 Comments

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