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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  • 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
20 mins
6+ hrs
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 Recipe Reviews

mushrooms burgundy

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jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"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!"
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