Pioneer Woman Burgundy Mushrooms:
- 4 pounds White Button Mushrooms
- 2 sticks Butter
- 1-1/2 teaspoon Worcestershire Sauce
- 1 quarts Burgundy Wine (other Reds Will Work)
- 1 teaspoon Freshly Ground Black Pepper
- 2 cups Boiling Water
- 4 whole Chicken Bouillon Cubes
- 4 whole Beef Bouillon Cubes
- 1 teaspoon Dill Seed
- 5 cloves Garlic, Peeled
- 2 teaspoons Salt
Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
Remove the lid, then continue cooking, uncovered, for three hours.
Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum!
Mushrooms keep for days in the fridge. You'll love 'em!
Well, they look precious! My boys are all 5 years apart and I could never get anyone to dress in anything that went together -- even remotely! :o/ My oldest is 15. He said he was going to trick-or-treat and I think he was kidding, but I reminded him if has to shave, he's to old! :) I linked up my favorite recipe for ya! And.... I am SMITTEN over PW's recipes! She's my fave and those mushrooms are certainly drool worthy!!!ReplyDelete
Such cute kiddos! Wish you had a linkup for the Blogathon :)ReplyDelete
I'm really looking forward to trying the mushrooms! My husband loves them and I'm not a fan so it's always nice to surprise him. I linked up with one of my family favorites as well.ReplyDelete