These mushrooms are slow-cooked in wine and butter for 9 hours. My family couldn’t quit talking about how divinely scrumptious they were. I’m just afraid I will be asked to make them at every gathering. Of course, they go perfect with beef. They could possibly be a meal in itself, served with a baked potato and salad.
- 4 pounds white button mushrooms
- 2 sticks butter (1/2 lb)
- 1 1/2 teaspoons Worcestershire sauce
- 1 liter Burgundy wine (I used Merlot) (Cabernet would be fine also)
- 1/2 teaspoon black pepper
- 2 cups boiling water
- 4 chicken bouillion cubes
- 4 beef bouillion cubes
- 1 teaspoon dill seed
- 1 teaspoon garlic powder
- 2 teaspoons salt, optional
Thoroughly wash mushrooms and put into a large stockpot. Add all the remaining ingredients and stir to combine. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, for 6 hours. Remove the lid, then continue cooking, uncovered, for 3 hours. Serve mushrooms with liquid in bowl. Any remaining liquid, put in a small pitcher and serve over your beef or use bread to soak up the liquid.
Serves 8 to 10
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