Vegetarian Burgundy Mushrooms

• 4 pounds Baby Bella Mushrooms
• 2 sticks Butter
• 1 Tablespoon Soy Sauce
• 5 cloves Garlic, Peeled And Rough Chopped
• 1 Tablespoon Thyme
• 1 pinch Salt
• 1 pinch Fresh Ground Pepper
• 2 cups Vegetable Stock
• 4 cups Burgundy Wine

1. Preheat crockpot.
2. Rinse mushrooms and trim off stems.
3. Cut butter into cubes and place into a stock pot.
4. Add in the soy sauce, garlic, thyme, salt and pepper.
5. Pour in the stock and wine.
6. Heat over medium until just reaching a boil.
7. Carefully pour hot stock mixture over mushrooms in crockpot.
8. Give a gentle stir.
9. Cover and cook on high for 9 hours.
10. Check and stir after 4 hours.
11. Reduce heat to low if necessary.
12. You dont want it to boil dry.
13. Notes: You can make this vegan by using a soy spread or a coconut oil product.
14. I havent been able to find a vegetarian/vegan version of Worcestershire, so I used Tamari soy sauce.

bella mushrooms, butter, soy sauce, garlic, thyme, salt, fresh ground pepper, vegetable stock, wine

Taken from tastykitchen.com/recipes/main-courses/vegetarian-burgundy-mushrooms/ (may not work)