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Burgundy Mushrooms

4.37 Mitt(s) 16 Rating(s)16 votes, average: 4.37 out of 516 votes, average: 4.37 out of 516 votes, average: 4.37 out of 516 votes, average: 4.37 out of 516 votes, average: 4.37 out of 5

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Level: Easy

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Description

The best mushrooms you’ve ever tasted.

Ingredients

  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-½ teaspoon Worcestershire Sauce
  • 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine (other Reds Will Work)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed
  • 5 cloves Garlic, Peeled
  • 2 teaspoons Salt

Preparation

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

Remove the lid, then continue cooking, uncovered, for three hours.

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice—yum!

Mushrooms keep for days in the fridge. You’ll love ‘em!

5 Comments

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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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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!

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pegasusa on 11.23.2011

Has anyone ever tried using a slow cooker?

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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.

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adikin on 12.25.2010

Wondering – what is the rationale behind simmering for nine hours?

16 Reviews

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April Nolan on 12.6.2012

Love em. I have shared the recipe with others and have all loved it. Now has become a holiday side dish in our house every year.

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somethingchangd on 4.11.2012

Really wonderful accompaniment to our Easter lamb dinner. I didn’t use any of the added salt, and could’ve done with them being a tad less salty – but still absolutely delicious. Worth the time and takes really no energy!

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Dyedinthewoolcook on 12.28.2011

My husband told me on Christmas day that it’s a good thing that these mushrooms are so easy to cook because he was afraid that from now on I would have to make them every year to have with Christmas dinner! They really are wonderful. Once I get the mushrooms so they are simmering at the right temperature on the stove, all I have to do is stir them every so often when I walk by. I’ve also made them in the slow cooker with great success. I have made them with the 2 sticks of butter, or just one and both were great. I usually don’t add the 2 teaspoons of salt and this year instead of the bouillon cubes I used Williams-Sonoma’s chicken and beef stock concentrates. The mushrooms are really delicious and not too salty if you are careful with the amount of salt in the other ingredients. You could also try using unsalted butter if you are really worried about the sodium level. Thanks Ree and also to your mother-in-law for a great recipe.

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Margie on 12.26.2011

I tried these this Christmas for the first time and they were a great addition to prime rib and mashed potatoes. Simple to make ahead of time and a nice side dish. The family loved them.

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fightpilotswife on 11.24.2011

I’ve made these several times and they’re always a big hit! I’ve done them as directed on the stove, but also in the crockpot for about 24 hours on low. Both ways are amazing!

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