BURGUNDY MUSHROOMS
Recipe by: Pami. I posted this recipe for Chef #667766 on 16 Feb 2010: http://www.recipezaar.com/bb/viewtopic.zsp?t=327087 - I haven't done this recipe yet, so the amount of the liquids are approximately calculated for the crockpot.
Provided by pink cook
Categories Vegetable
Time 8h
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven melt butter and sauteé onion and garlic until transparent. Add dill, ground pepper, Worcestershire and Burgundy wine. Stir and mix well.
- Dissolve the beef chicken bouillon cubes in a cup boiling water each. Then add to the butter mixture and bring everything to a boil.
- Clean mushrooms with a damp paper towel and trim ends of stems. Add mushrooms to liquid and reduce heat to simmer.
- Cover and cook 5 or 6 hours. Remove Dutch oven lid and cook 2 more hours to reduce the juices. When cooked, liquid should just cover mushrooms. Salt to taste and serve hot.
- TO COOK IN THE CROCKPOT, transfer all the mixed ingredients and cook from 6 to 8 hours in low setting until the liquids can be reduced because slow cooking retains the liquids instead of reducing them, so for this recipe all the liquids from wine and boiling water can be reduced to about 3 cups of wine and 1 cup of boiling water approximately; so at the end of the cooking the mushrooms should be just covered by the liquid. Keep and serve warm from the crockpot on top of any meat. Hope this tip helps.
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King James
[email protected]I'm new to cooking and this recipe was easy to follow. The mushrooms turned out great!
Zahid Raffique
[email protected]This recipe is a bit pricey, but it's worth it. The ingredients are high-quality and the dish is delicious.
Sada Mhebi
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get your daily dose of vegetables.
Ali raj Alam
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Anney Amdad
[email protected]I'm allergic to mushrooms, but I still wanted to try this recipe. I made it with zucchini instead of mushrooms and it was delicious!
Fayaz Sain
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The mushrooms are so tender and flavorful.
Musioka John
[email protected]I followed the recipe exactly, but my mushrooms turned out tough and chewy. I'm not sure what went wrong.
fernando borba
[email protected]These mushrooms were a bit too salty for my taste. I think I'll use less salt next time.
Ronald White
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The sauce was so rich and flavorful that it made the mushrooms taste amazing.
Anjuli Mager
[email protected]This is one of my favorite mushroom recipes. It's so easy to make and always turns out delicious.
UZAIR MUSHTAQ
[email protected]I was a bit skeptical about using white wine in a mushroom dish, but I'm so glad I gave this recipe a try. The wine really brings out the flavor of the mushrooms.
Shakil akondo
[email protected]I've made this dish several times and it's always a hit. The mushrooms are always tender and the sauce is rich and flavorful.
Ali Princx
[email protected]These mushrooms were so flavorful and juicy! I followed the recipe exactly and they turned out perfectly.