Roasted Sweet Potato Soup
Sweet Potato Gratin

Burgundy Mushrooms

Rich, decadent, robust, and something I don't think I can live without now that I've discovered them. 

I snagged this recipe from The Pioneer Woman, after I saw an episode of her show on The Food Network. 

 

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Don't forget some crusty bread to sop up the luscious juices with. 

Grab a bottle of hearty red wine and lets get cooking. 

 

 

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You'll need mushrooms, garlic, beef and chicken bouillon, butter, dill, red wine, also invited but not in photo, Worcestershire sauce.

That's my Nook in the background, it's so cool. I just e-mail the recipe to myself and I have it right there, very handy. I'm trying to cut back on the amount of recipes I print out and magnetize to my refrigerator. Some recipes I've already made and want to enter into my cookbook program and others I've yet to try, so at times my fridge is pretty cluttered. 

K, back to the matter at hand. 

 

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In a large stockpot add the mushrooms and the wine, 

 

 

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boiling water, Worcestershire sauce, 

 

 

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Dill and bouillon, 

 

 

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garlic, butter and mix well. 

 

 

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Bring to a boil, cover and simmer for hours, and hours, and hours. 

Then uncover and simmer for hours, and hours, and more hours. 

 

VIOLA!!!!!!!!!

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Fabulosity. 

 

Here's the recipe. 

 

Burgundy Mushrooms 


4 pounds white button mushrooms

1 litre Burgundy wine (other dry red wines will work)

2 cups boiling water

1/2 pound (2 sticks) butter

1 1/2 teaspoons Worcestershire sauce

1 teaspoon dill seed

1 teaspoon freshly ground black pepper

4 beef bouillon cubes4 chicken bouillon cubes

4 cloves garlic, peeled

Salt

Crusty bread, for serving

DirectionsThoroughly 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 the heat to low and simmer, covered, for 6 hours. Remove the lid, and then continue cooking, uncovered, for 3 hours.

Add salt to taste at the end of the cooking process.

The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl.

Have crusty bread nearby to soak up the deliciousness.

Cook's Note: These are even more scrumptious the next day!
thepioneerwoman.com

And that's that

 

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