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  #20  
Old 02-18-2014, 03:22 AM
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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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  #21  
Old 02-18-2014, 05:54 AM
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I don't know how I missed this one. What a great recipe!
Thanks sharing!
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  #22  
Old 02-18-2014, 09:47 AM
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Originally Posted by Conumdrum View Post
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.
Yes that too is a good idea if you do find something take a pic of it so I can give it a try as well.
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  #23  
Old 02-18-2014, 10:01 AM
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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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  #24  
Old 03-05-2014, 06:48 AM
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have some endurance :-)

Can't imagine cooking mushrooms for 9 hours !
That's bonkers
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  #25  
Old 03-05-2014, 10:20 AM
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Originally Posted by curious aardvark View Post
have some endurance :-)

Can't imagine cooking mushrooms for 9 hours !
That's bonkers
No work to it at all.Once simmering I think I stirred them 3 times all day.And boy did the house smell good
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  #26  
Old 03-05-2014, 12:47 PM
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No work to it at all.Once simmering I think I stirred them 3 times all day.And boy did the house smell good
Yes these really are not much work. the thoughest part for me is cleaning the mushrooms... I get them on sale for .69 for 8 oz... but they are dirty... so they get a good bath and we are good to go.. and yes the house smells so so good!! I do them on a rainy day... Alex I think you have a few of those right..

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!!
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  #27  
Old 03-05-2014, 01:05 PM
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Quote:
Originally Posted by barkonbutts View Post
.....the thoughest part for me is cleaning the mushrooms...
For a quick and easy way to clean mushrooms..... put the shrooms into a large zip lock plastic bag partially filled with water. Zip the bag closed and shake. Dump the contents out in to your colander waiting in the sink. Easy peasy.
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  #28  
Old 03-05-2014, 01:33 PM
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Originally Posted by barkonbutts View Post
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!!
I'm one of the ones who tried your recipe. Absolute KEEPER! if I haven't already done that for this thread!

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.
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  #29  
Old 03-05-2014, 04:38 PM
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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!!!
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  #30  
Old 03-05-2014, 04:54 PM
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Originally Posted by TATONKA3A2 View Post
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!!!
I'm off the fence... too much endorsement to stay there!
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  #31  
Old 03-07-2014, 08:28 PM
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Originally Posted by Ozric View Post
I'm one of the ones who tried your recipe. Absolute KEEPER! if I haven't already done that for this thread!

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.
Glad ya liked them!! about time for my next batch!
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  #32  
Old 03-26-2014, 12:00 PM
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Brian, Brian, Brian!
Thank you for that recipe, these mushrooms are truly amazing. I followed your recipe exactly except I used the slow cooker as asked by a few here. I got everything going in a pot on the stove and once it started to boil moved it to the slow cooker to simmer covered for six hours. Since I was using the slow cooker I started later in the day when I had time because I knew I could take this late into the night unattended. So, six hours put me at about midnight and the house smelled ohhhhhh soooooo gooooooood! Then I uncovered them, set the alarm for 3am and went to bed. When the alarm went off the first thing I noticed was the smell in the house, the next thing I noticed was how I was starting to drool, haha! The smell was amazing, so of course I tried one when I went down to shut them off. Ok, I tried a couple ..... alright already, so it was a bunch of them, sheesh, cut a guy a break will ya! What can I say other than for sure these will be a regular addition to our diets from now on. Nice job, very nice job, thanks for sharing!
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Old 03-26-2014, 12:48 PM
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Made these this weekend and are very good! U love them cold. I came across a similar recipe that uses ranch dressing mix. Gonna have to try them next.
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Old 03-26-2014, 01:23 PM
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OK..I'm trying to cheat. Poor planning on my part.

Have some sliced dehy buttons... reconstituting them in burgundy, etc... Got a steak in the water bath for tonight. See if I can't get something worth while in 4-5 hours here... Gotta remember to make a batch seeing as they freeze well.
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Old 03-26-2014, 02:50 PM
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Brian, Brian, Brian!
Thank you for that recipe, these mushrooms are truly amazing. I followed your recipe exactly except I used the slow cooker as asked by a few here. I got everything going in a pot on the stove and once it started to boil moved it to the slow cooker to simmer covered for six hours. Since I was using the slow cooker I started later in the day when I had time because I knew I could take this late into the night unattended. So, six hours put me at about midnight and the house smelled ohhhhhh soooooo gooooooood! Then I uncovered them, set the alarm for 3am and went to bed. When the alarm went off the first thing I noticed was the smell in the house, the next thing I noticed was how I was starting to drool, haha! The smell was amazing, so of course I tried one when I went down to shut them off. Ok, I tried a couple ..... alright already, so it was a bunch of them, sheesh, cut a guy a break will ya! What can I say other than for sure these will be a regular addition to our diets from now on. Nice job, very nice job, thanks for sharing!
Glad ya like them!!

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Originally Posted by Richtee View Post
OK..I'm trying to cheat. Poor planning on my part.

Have some sliced dehy buttons... reconstituting them in burgundy, etc... Got a steak in the water bath for tonight. See if I can't get something worth while in 4-5 hours here... Gotta remember to make a batch seeing as they freeze well.
Should be interesting for sure, i would think you would have to add a bit more water or burgundy....
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  #36  
Old 03-26-2014, 03:59 PM
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Originally Posted by barkonbutts View Post

Should be interesting for sure, i would think you would have to add a bit more water or burgundy....
As they stand... perhaps. They are cooking nicely and smell wonderful... but a bit tough. Still liquid left tho...
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Old 11-27-2015, 08:38 AM
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bump for a friend...
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  #38  
Old 11-27-2015, 04:38 PM
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bump for a friend...
Thanks... if ya meant me Doing these and sous vide beef filet for NYE dinner I believe. With a lobstah tail.
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