Recipes - print - Mushrooms, Burgundy

Mushrooms, Burgundy - Recipe

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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Mushrooms, Burgundy Recipe
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.

Prep Time: 20 minutes
Cook Time: 6 or more hours
-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