Burgundy Mushrooms
- 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
- 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.
- Photograph by Con Poulos
white button mushrooms, butter, chicken bouillon, beef bouillon, freshly ground black pepper, dill seeds, garlic, burgundy wine, worcestershire sauce, kosher salt
Taken from www.foodnetwork.com/recipes/ree-drummond/burgundy-mushrooms.html (may not work)