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  #1  
Old 11-18-2013, 08:34 PM
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Default 9 Hour Burgundy Mushrooms...

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.
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Last edited by barkonbutts; 09-18-2017 at 05:53 PM.
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Old 11-18-2013, 08:45 PM
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On the to do list. Bet they'd be great on some venison steaks or beef tenderloin.
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Old 11-18-2013, 09:21 PM
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Interesting. Love mushrooms. May give it a try. When I have the time.
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Old 11-19-2013, 09:00 AM
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On the to do list. Bet they'd be great on some venison steaks or beef tenderloin.
yes they do pair very nicely with beef tenderloin... that is what I had them with first time I had them... but the beef as more like leather loin as my FIL believes all meat should be cooked to 134987*.....he should pair up with Fish's wife as far as cooking meat temps!!
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Old 11-19-2013, 09:31 AM
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Those are awesome! My daughter does a similar recipe in a crock pot and we have them with our Christmas rib roast.

Barry.
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Old 11-19-2013, 09:52 AM
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Pretty cool. I have never heard of them but I think I would like them!
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Old 11-19-2013, 11:04 AM
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Oh yeah Brian those look awesome! I'll bet they were pretty tasty! And I agree, you simply HAVE to use real butter with mushrooms!
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Old 11-19-2013, 11:45 AM
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Looks Excellent, thanks for posting! I will be trying these sooner rather than later.
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Old 11-19-2013, 01:15 PM
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Do you think you could just do this in a crock pot just longer? Just thinking about the part of bringing them to a boil and simmer.... curious and may just try this in the crock pot all day.
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Old 11-19-2013, 01:53 PM
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Originally Posted by Biteme7951 View Post
Those are awesome! My daughter does a similar recipe in a crock pot and we have them with our Christmas rib roast.

Barry.
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Originally Posted by TATONKA3A2 View Post
Do you think you could just do this in a crock pot just longer? Just thinking about the part of bringing them to a boil and simmer.... curious and may just try this in the crock pot all day.

See 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!!
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Old 01-25-2014, 04:13 PM
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Thanks barkonbutts!!! I made these the other week and they were fantastic! I will be watching for mushrooms to go on sale and will be making them again as soon as possible.
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Old 01-25-2014, 04:29 PM
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I have heard of these. Kinda got lost in my brain somewhere. I gotta try 'em tho. Thinking a stuffed beef loin?
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Old 01-25-2014, 04:33 PM
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I have heard of these. Kinda got lost in my brain somewhere. I gotta try 'em tho. Thinking a stuffed beef loin?

yep did that is this link... very very good!!

http://www.smoked-meat.com/forum/showthread.php?t=32093
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Old 01-25-2014, 05:58 PM
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Thanks barkonbutts!!! I made these the other week and they were fantastic! I will be watching for mushrooms to go on sale and will be making them again as soon as possible.
Did you use a Crock Pot? we love schrooms here...
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Old 01-25-2014, 06:37 PM
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Did you use a Crock Pot? we love schrooms here...
Not this time. I will next time though. Going to start them in the pot on the stove and bring them to a boil and then put in a preheated crockpot.
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Old 01-26-2014, 02:09 PM
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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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Old 01-26-2014, 02:11 PM
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I wonder what they would be like if dried in a dehydrator then ground up. Might be some complex flavors for a rub.
Tried my Pizza Shake yet? ;{)
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Old 02-17-2014, 10:01 PM
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These would go excellent with a Low n Slow Brisket. Something that takes a LOOOONNNNGGG time to compliment the mushrooms.
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Old 02-18-2014, 12:29 AM
Conumdrum Conumdrum is offline
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Quote:
Originally Posted by barkonbutts View Post
See 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!!
Me 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.

Last edited by Conumdrum; 02-18-2014 at 12:45 AM.
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