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Vegetarian Burgundy Mushrooms
Submitted by Ruth @ aveggiegoodday on August 25, 2012 in Main Courses, Slow Cooker
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 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
Preparation Instructions
Preheat crockpot. Rinse mushrooms and trim off stems.
Cut butter into cubes and place into a stock pot. Add in the soy sauce, garlic, thyme, salt and pepper. Pour in the stock and wine. Heat over medium until just reaching a boil.
Carefully pour hot stock mixture over mushrooms in crockpot. Give a gentle stir. Cover and cook on high for 9 hours.
Check and stir after 4 hours. Reduce heat to low if necessary. You don’t want it to boil dry.
Notes:
You can make this vegan by using a soy spread or a coconut oil product.
I haven’t been able to find a vegetarian/vegan version of Worcestershire, so I used Tamari soy sauce.
