Mushrooms, Burgundy - Recipe

Flavorful mushrooms that are perfect on top of a grilled steak or chicken breast. This takes a lot of time but is SO worth it. This recipe came from a wonderful reataurant in a small Michigan town.

view recipe online: https://www.recipetips.com/recipe-cards/t--128098/mushrooms-burgundy.asp

Directions

Wash mushrooms and remove stems. Cut in halves or quarters if large.

Put all ingredients in a large pot and bring to a boil. Reduce heat and simmer covered for 5-6 hours.

Remove cover and simmer fo additional 3-5 hours or until liquid is barely covering the top of the mushrooms.

NOTE: This can be made ahead and frozen in smaller quantities in zipper bags. Makes 4 pounds mushrooms.

Prep Time: 20 minutes
Cook Time: 6 or more hours

Ingredients
-		4 pounds mushrooms
-		4 cups inexpensive Burgundy wine
-		1 teaspoon dill weed
-		2 tablespoons garlic powder
-		4 chicken bouillon cubes
-		4 beef bouillon cubes
-		1 cup butter
-		2 tablespoons Worcestershire sauce
-		1 teaspoon black pepper