Oh yeah you read that right... 9 hours for these bad boys!! My father in law gave me these at his house a while back and I thought they were great asked for the recipe so here is what we have. He gave me a recipe for 4 pounds of mushrooms...I made 6 pounds. A local grocery had 8 oz button mushrooms for .59 ... good deal if you ask me! So figured I would share with you all.
So here is what we have going in these.
4 pounds white button mushrooms
1 litre Burgundy wine
2 cups boiling water
1/2 pound butter (yes butter not the fake stuff!)
2 teaspoons Worcestershire sauce
1.25 teaspoon dill
1.5 teaspoon ground black pepper
4 beef bouillon cubes (Low sodium if you can find them)
4 chicken bouillon cubes (low sodium if you can find them)
4 cloves garlic whole ( I use big cloves...so...more if you use smaller ones)
So here is what we have
Wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours. here is what we have after 6 hours.
Remove the lid, and then continue cooking, uncovered, for 3 hours.
These are so so good. Go great with beef and well just about anything of you like mushrooms. the flavor is out of the world good!! yes they take time... one of those things you cant rush or they just do not taste the same! they freeze quite well. That is what I do.. put them in the vac pack bag freeze up and then seal.
Hope you might try them.
So here is what we have going in these.
4 pounds white button mushrooms
1 litre Burgundy wine
2 cups boiling water
1/2 pound butter (yes butter not the fake stuff!)
2 teaspoons Worcestershire sauce
1.25 teaspoon dill
1.5 teaspoon ground black pepper
4 beef bouillon cubes (Low sodium if you can find them)
4 chicken bouillon cubes (low sodium if you can find them)
4 cloves garlic whole ( I use big cloves...so...more if you use smaller ones)
So here is what we have
Wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours. here is what we have after 6 hours.
Remove the lid, and then continue cooking, uncovered, for 3 hours.
These are so so good. Go great with beef and well just about anything of you like mushrooms. the flavor is out of the world good!! yes they take time... one of those things you cant rush or they just do not taste the same! they freeze quite well. That is what I do.. put them in the vac pack bag freeze up and then seal.
Hope you might try them.
Comment