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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Burgundy Mushrooms Recipe

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This recipe for Burgundy Mushrooms is from The Hussy Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds white button mushrooms
1 liter burgundy wine
2 cups boiling water
1/2 pound (2 sticks) butter
1 1/2 tsps Worcestershire sauce
1 tsp dill seed
1 tsp freshly ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic (peeled)
salt
Crusty bread (for serving)
Directions:
Directions:
Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes, and garlic. Stir to combine.

Bring the mixture to a boil over medium high heat. Reduce heat to low and simmer covered for 6 hours.

Remove lid, and continue cooking for 3 hours.

Add salt to taste at the end of the cooking process. The mushrooms wil be very dark in color. Serve straight from the pot or spoon mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

Note - these are even better the next day!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
9 hrs 15 min

 

 

 

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