Drunken Mushrooms
photo by Bonnie G #2
- Ready In:
- 6hrs
- Ingredients:
- 10
- Yields:
-
10 mushrooms
- Serves:
- 10
ingredients
- 3 beef bouillon cubes
- 3 chicken bouillon cubes
- 3 vegetable bouillon cubes
- 4 -5 lbs fresh whole mushrooms, stems trimmed
- 4 tablespoons butter
- 1 quart Burgundy wine
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon dried dill weed
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder or 1 garlic clove, minced
directions
- In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours.
- Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms.
- Adjust seasonings before serving.
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Reviews
-
Made these for our 4th of July barbq and everyone loved them - so differant and easy to fix. I made them as directed expect for step #2, in the rush forgot to take of the lid so the liquid would reduce - but just drained them off when ready to serve and they where great. Next time I might add some extra worcehstershire sauce and dill weed just for a little more intense taste. Thanks KC for a great recipe.
RECIPE SUBMITTED BY
I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard.
These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right.
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