"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Supreme Mushrooms Recipe

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This recipe for Supreme Mushrooms, by , is from The Great Upstate Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Beam
Added: Thursday, December 25, 2008


4 lb Fresh Mushrooms - whole & cleaned (standard size)
1 lb Butter
1 qt Burgundy Wine or Port Wine
1 1/2 T Worchester Sauce
1 tsp dill weed
1 tsp coarse ground pepper
1 tsp garlic powder
3 beef bullion cubes
3 chicken bullion cubes
3 vegetable cubes

Boil 2 cups water - in the water dissolve the beef, chicken and vegetable bullion cubes.

Combine all in large sauce pot. Bring to slow boil, then turn down to just simmer.

Simmer covered 3 hours, then uncovered for 2 more hours (yes - 5 hours total).

Liquid should boil down to barely cover.

Cool and refrigerate or freeze.

Serve warm from a pot with cocktail toothpicks.

Preparation Time:
Preparation Time:
6 hours




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