Mushrooms, Burgundy Recipe

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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.

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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

Directions

PREP

20 mins

COOK

6+ hrs

READY IN

6+ hrs

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.

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mushrooms burgundy

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Reviewed By jwc

"Melted in my mouth! I couldn't keep up with my 7-year old as she ate these. We served them on grilled filets but could have eaten them just as a snack!"