We had these mushrooms for Christmas dinner along with our Roast Beast (like in the Grinch, get it?). Now typically, I don’t cook anything that takes nine hours. But these mushrooms, YES! Next time I’ll have them as a main course…they are so delicious and almost beef-y.
Oh, and I didn’t use Burgundy wine. I used a Cabernet, but any red wine will do. If you don’t drink wine, get some for this dish; there is no substitution. It doesn’t have to be expensive (you need an entire liter), but it shouldn’t be sweet at all.
Burgundy Mushrooms
4 pounds white button mushrooms
1 cup of butter
1 liter of red wine
4 beef bullion cubes
4 chicken bullion cubes
1 tsp dried rosemary
1 1/2 tsp Worcestershire sauce
5 garlic cloves
1 tsp black pepper
2 cups boiling water
2 tsp salt
Rinse the mushrooms and then add them to a stockpot with all other ingredients, except salt. Simmer covered for 6 hours. Then simmer with the lid off for 3 more hours. Salt at the end if desired.
