16 Reviews | Be the first to review!
Reviews
mrskuehl on 9.27.2010
I made these for friends almost a year ago when I got your cookbook. Now I am not allowed to join any festivities without them. So easy and wonderful!!
gidget86 on 10.19.2010
I found these way to salty for my family’s taste.
I will try them again using lower sodium broth instead of the bouillon cubes.
beachchef on 10.26.2010
I hate to say they weren’t the greatest… just okay considering all of the ingredients and time invested. And the wine stained my pot!
Rachel on 12.20.2010
Made these for my in-law’s “early Christmas” dinner. HUGE hit! My aunt always made something very similar while I was growing up and she would never share the recipe, now I have something to make that compares to it. The only problem I had was finding dill seeds, so I used dried dill and it turned out just fine, that was not the fault of the recipe, just the stores near me that apparently lack variety. Didn’t have any other problems and I will definitely make it again. 
westmonster on 12.26.2010
I was SO eager to try these. I have to say, the texture is amazing and very unexpected in mushrooms that have been simmering for nine hours. Also, the red wine-taste is *yum*!
But – like gidget86 already pointed out: waaaayy to salty! And I used only the equivalent of six vegetable bouillon cubes (relatively low in salt). Of course, everything that boils down over an extended period of time gets much more salty than you’d usually expect. And let me tell you: These ‘shrooms become VERY salty!
Also: too much butter! Yes, that’s possible. I simmered them for six hours on Wednesday and skimmed about half the butter from the cooled mushrooms before I re-heated them for the final three hours on Friday, and they were still very buttery.
Yes, I’ll make them again – because of the texture and the overall taste. But I’ll use half the amount of butter and probably about a third of the amount of salt!
insanesquash on 1.2.2011
I made these for Thanksgiving and tried to use the crockpot for the 9 hours of cooking time (6 covered, 3 uncovered). I think it worked well, they were the only dish on my Thanksgiving table that had nothing left at the end of dinner – so definitely went over very well. I just can’t help but wonder whether these really couldn’t have been nearly as good without spending 9 hours simmering.
trishanne on 1.6.2011
I have been making these mushrooms for about 15 years if not longer. LOVE LOVE LOVE them. Yes, you can cut down somewhat on the butter, and the salt, but leave everything else the same. They are so good. I’ve had people who hate mushrooms fall in love with these. Making them tomorrow to take to a late Christmas gathering with extended family (by request)
donalynn on 1.30.2011
Made these for our annual ‘Tea’ party. Everyone loved them! The full recipe makes quite a bit, so there was enough for everyone to take some home. A big hit!
Jennifer on 10.4.2011
I made these a few weeks ago and they were a huge hit! I loved them…not too salty or buttery for me but I did change it up a bit b/c of lack of ingredients on hand. I did not use any chicken bouillon cubes (extra Beef), use dried dill and a little less wine ( I used a bottle I had open already). The great thing about these is that they keep for a very long time. I also ended up using the leftover juice to make a mushroom and garlic gravy that I put on chicken legs. I just added sauteed garlic (5/6 cloves some minced some whole), mushrooms, & a little flour to the drippings of the chicken I fried in the pan (butter and olive oil) then I added some cooked yukon potatoes with the chicken and put the sauce on top.Yum!!
hjcary on 10.31.2011
I made these a few weeks ago and they were very yummy. Great item to make to use up leftover wine.
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Comments
adikin on 12.25.2010
Wondering – what is the rationale behind simmering for nine hours?
trishanne on 1.6.2011
I have made these mushrooms numerous times over the years. I forget where I first got the recipe but it is exactly the same as this one (though I actually think my recipe says to cook for 10 hours!)
The mushrooms will, over the hours, shrink down considerably, and absorb all the delicious flavors until they taste so wonderful you can hardly believe it. Well, you will believe it, because you’ve been smelling the heavenly scent all day long…
If you make them and cook for less time, post your results.
pegasusa on 11.23.2011
Has anyone ever tried using a slow cooker?
Southern Calif Granny on 11.26.2011
HELP! HELP ME PLEASE! Believe it or not, I’m 72 yrs old and have never used beef or chicken bullion cubes. I sent hubby out to buy them and told him not to get a huge amount, as I’s probably never use them again. He came back with small little boxes, which I thought were ideal. The cubes were about 3/4 inch square. I used 4 of each, as the recipe called for and could not wait until my mushrooms were done so I could put them on the Thanksgiving table. To my horror, they were absolutely uneatable!! I might as well have put a salt-lick on the table! I was so disappointed, as were my guests (fortunately just family!). So, what did I do wrong? I have to assume it was the bullion cubes (4 of each). Were they too large? Should I have used a different kind? What happened? Help!
Stormy on 12.24.2011
I have made these many times and I do not add the salt Per Ree’s advice. Wait and taste first to see if the bouillon gives it enough salt. I brought them to Thanksgiving this year and everyone loves them.
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