Renaissance Faire-Style Mushrooms

This is really super simple—it’s one of those recipes that cooks pretty much the majority of the day.

Add the mushrooms to a large pot. Cover with water and the beef stock. Add a plate over the top, one that will fit into the pot, to make sure the mushrooms get a nice soaking until you are ready to add the remaining ingredients.

Next, heat a large skillet on medium heat. Add the butter, and let it melt. Toss in the onions, garlic, and cracked black pepper. Give it a nice toss. Let this cook on medium heat, stirring along the way, just until the onions begin to soften, about 5-7 minutes.

Remove the plate from the mushrooms, and add the onion mixture to the pot. Add in the salt, and white wine. Stir. Cover the pot and bring the mixture to a simmer. Simmer for about 8 hours. Yes, 8 hours. About 6 hours in, remove the cover, bring the heat to medium, and add the sprigs of thyme. Then cook for the remaining 2 hours.

The broth will reduce a bit, and that’s what you want, but you will still have plenty of broth. It’s yummy. I could just eat that by itself.

When you are ready to serve, ladle these in a bowl, or serve them as I did on top of mashed potatoes. Did I say that might be my favorite new combination? Mushrooms and mashed potatoes?

These mushrooms are addicting. They are super tender and just have an awesome taste. I mean you can’t go wrong with garlic, onion, butter, and wine. The recipe makes quite a bit, so you can reduce the recipe according to how many ounces of mushrooms you want to make.