MUSHROOMS BURGUNDY
This recipe came from a local cookbook, Celebrations On The Bayou. Do not let the cooking time deter you. The end result is worth it. Can be served as a party food or side dish. If serving as a side dish I like to sprinkle with grated parmesean cheese.
Provided by Luby Luby Luby
Categories Vegetable
Time 7h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In stockpot, melt butter and combine remaining sauce ingredients.
- Add mushrooms.
- Bring to a slow boil on medium heat.
- Reduce heat, cover and cook 3 hours.
- Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
- Let cool to room temperature.
- Do not stir.
- Pour into container and refrigerate.
- Reheat to serve.
- Freezes beautifully.
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Lovely Rai
[email protected]I'm not sure about this recipe. I'm not a big fan of mushrooms.
Khan Jalbani
[email protected]This recipe looks interesting. I'll have to give it a try.
Jerome Stewart
[email protected]I'm curious to try this recipe. I've never cooked with Burgundy wine before.
Manti Maduna
[email protected]This recipe is on my to-make list. It sounds so good.
Ebony Hodges
[email protected]I can't wait to try this recipe. It looks so delicious.
JOEL JACOBS
[email protected]This recipe is a lifesaver. I always have mushrooms on hand and now I know what to do with them.
Shanto Islam
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Mayamgr Dil
[email protected]This is the best mushroom recipe I've ever tried. Thank you for sharing it!
Joash Likosh
[email protected]5 stars! This recipe is amazing. I highly recommend it.
David Villarreal
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Claire Jenny
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Tommy King
[email protected]This is a great recipe for a special occasion dinner. It's elegant and impressive, but it's also easy to make.
Mohammedsajeeth Sajeeth
[email protected]I've made this recipe with both white and brown mushrooms. I find that the brown mushrooms give the dish a richer flavor.
Darlington Chinasa
[email protected]I love serving this dish over mashed potatoes or egg noodles. It's also great on its own with a side of crusty bread.
Kamilaa
[email protected]This recipe is a great way to use up leftover mushrooms. I usually add some chopped bacon and a bit of cream to make it even more decadent.
azlinah abu bakar
[email protected]I'm not a big fan of mushrooms, but I decided to try this recipe anyway. I was pleasantly surprised! The sauce was so good that I didn't even mind the mushrooms.
ingabire mireille
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of mushrooms, Burgundy wine, and shallots is simply divine.
Patrick Perry
[email protected]This is one of my favorite mushroom recipes. It's so easy to make and always turns out delicious. I love that I can use any type of mushroom I have on hand.
Kiya Yirdaw
[email protected]I tried this recipe last night and it was a hit with my family! The sauce was rich and flavorful, and the mushrooms were perfectly cooked. I will definitely be making this again.