Recipe by Luby Luby Luby
This recipe came from a local cookbook, Celebrations On The Bayou. Do not let the cooking time deter you. The end result is worth it. Can be served as a party food or side dish. If serving as a side dish I like to sprinkle with grated parmesean cheese.
Top Review by Kathy(
I must admit the thought of 4 POUNDS of mushrooms scared me. Since you said "freezes beautifully" I dipped my toe in with 2 pounds which I thought was more than enough. That was my only mistake. We had friends over last night, and your recipe was a hit. Just a little leftover to eat today, and sadly nothing to freeze and enjoy later. I did not have burgundy wine, so I used a cabernet sauvignon --- excellent. Next time, I WILL BUY 4 POUNDS OF MUSHROOMS !! Update: I have made this recipe about 6-7 times now and it continues to be fabulous. I continue to vary the wine depending on which type of red I have on hand. The last time I added 1 onion, finely chopped. Your recipe always gets rave recipes. I have given your recipe to many friends! Thanks again!!!
- 4 lbs whole mushrooms
- 2 cups butter
- 1 quart gallo hearty Burgundy wine
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dill weed
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 cups boiling water
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
Directions See How It's Made
- In stockpot, melt butter and combine remaining sauce ingredients.
- Add mushrooms.
- Bring to a slow boil on medium heat.
- Reduce heat, cover and cook 3 hours.
- Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
- Let cool to room temperature.
- Do not stir.
- Pour into container and refrigerate.
- Reheat to serve.
- Freezes beautifully.