Burgundy Mushrooms
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 249
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 41
- Sodium
- 603
- Total: 9 hr 15 min
- Prep: 15 min
- Cook: 9 hr
Ingredients
4 pounds white button mushrooms
1 cup (2 sticks) butter
4 cubes low-sodium chicken bouillon
4 cubes low-sodium beef bouillon
Freshly ground black pepper
1 teaspoon dill seeds
5 cloves garlic
1 liter burgundy wine (or any red wine, such as cabernet or merlot)
1 1/2 teaspoons Worcestershire sauce
Kosher salt
Directions
- Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
- After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
- After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.