I wonder what they would be like if dried in a dehydrator then ground up. Might be some complex flavors for a rub.
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9 Hour Burgundy Mushrooms...
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Originally posted by AJ View PostI wonder what they would be like if dried in a dehydrator then ground up. Might be some complex flavors for a rub.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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These would go excellent with a Low n Slow Brisket. Something that takes a LOOOONNNNGGG time to compliment the mushrooms.~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain
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Originally posted by barkonbutts View PostSee above ^^^^^^^^
I would think that you could.. not really a crock pot user... can you bring things to a boil in there? will it be hot enough to dissolve the cubes of bullion?
I do not think a crock will not hold 6 pounds of mushrooms.... If I do these I DO them...a bunch of them... if you try it let me know... I do have one and can see using it! this way i could go outside and not have to worry about the open flame and kids all day!!
I'll be makin' this to prep for the coming weekend for brisket, adding more garlic though, gotta be smoked garlic.
Thanks Barkybutts, it's gonna be good.Last edited by Conumdrum; 02-17-2014, 11:45 PM.
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Awesome sounding recipe! gonna do this as soon as shrooms go on sale out this way....too pricey just now.
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Originally posted by Conumdrum View PostMe thinking over the stove for the first 2 hours then to the preheat crockie, they should of shrunk enuff, we's got a big un'. And maybe using a better chicken and beef broth mix, those cubes are nothing but salt. Less salt, better health. Maybe they needs refrigerated stuff stuff you can buy, comes in a 4"ish jar. Or maybe beef broth and my special chicken broth instead of water.
I'll be makin' this to prep for the coming weekend for brisket, adding more garlic though, gotta be smoked garlic.
Thanks Barkybutts, it's gonna be good.Brian
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Sounds Awesome Brian---Gotta be good, coming from you!!
Our Oval Crockpot should be plenty big, and has to be turned way down to get it to stop boiling!!!
Thanks,
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Originally posted by curious aardvark View Posthave some endurance :-)
Can't imagine cooking mushrooms for 9 hours !
That's bonkers2-22.5'' weber
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Originally posted by minnbill View PostNo work to it at all.Once simmering I think I stirred them 3 times all day.And boy did the house smell good
I am glad so many have tried these.. sorry for taking so long to post.. been doing them for years... and remember they freeze great so make a double batch!!Brian
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Yoder YS640
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Originally posted by barkonbutts View Post.....the thoughest part for me is cleaning the mushrooms...sigpic
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Originally posted by barkonbutts View PostI am glad so many have tried these.. sorry for taking so long to post.. been doing them for years... and remember they freeze great so make a double batch!!
I made a double batch and used 2 bottles of Pinot Noir. They also keep very well refrigerated. I had one bad container of mushrooms, so I was 8 oz. short, but that left me with some liquid that I've been using for flavoring and deglazing. Total awesomeness.Yoder YS640, Weber Performer Platinum, Weber OTG, Weber Q220, Traeger BBQ125 Executive
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We have made these a handful of times now.... in fact I did 2 batches yesterday and 1 going today. 1/2 going to my mom and dad and the other 1/2 are going into the freezer. We love this recipe!!!
Around the 7-8 hour mark I will take a cup to 2 cups of the liquid out and save this for future cooks - brisket or chuck roast for example. The "broth" is crazy good!!
These last 3 cooks I did change things up a bit. I replaced the dill and the black pepper with equal amounts of Tatonka Dust.
For anyone on the fence about making this recipe - stop thinking about it and just do it!!!Where to Shop -
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Originally posted by TATONKA3A2 View PostWe have made these a handful of times now.... in fact I did 2 batches yesterday and 1 going today. 1/2 going to my mom and dad and the other 1/2 are going into the freezer. We love this recipe!!!
Around the 7-8 hour mark I will take a cup to 2 cups of the liquid out and save this for future cooks - brisket or chuck roast for example. The "broth" is crazy good!!
These last 3 cooks I did change things up a bit. I replaced the dill and the black pepper with equal amounts of Tatonka Dust.
For anyone on the fence about making this recipe - stop thinking about it and just do it!!!
Drinks well with others
~ P4 ~
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