Comments on: Burgundy Mushrooms

By: April Nolan

April Nolan — Thu, 06 Dec 2012 21:07:00 +0000

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.

By: somethingchangd

somethingchangd — Wed, 11 Apr 2012 22:08:38 +0000

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!

By: Dyedinthewoolcook

Dyedinthewoolcook — Wed, 28 Dec 2011 09:53:04 +0000

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.

By: Margie

Margie — Mon, 26 Dec 2011 17:05:50 +0000

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.

By: Stormy

Stormy — Sat, 24 Dec 2011 23:38:18 +0000

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.

By: Southern Calif Granny

Southern Calif Granny — Sun, 27 Nov 2011 00:48:07 +0000

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!

By: fightpilotswife

fightpilotswife — Fri, 25 Nov 2011 05:12:55 +0000

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!

By: Jess

Jess — Thu, 24 Nov 2011 18:32:02 +0000

A must for holidays in my family, but we’ve been tweaking the recipe for the past year or two to make it less salty. Our current best solution is no-salt-added beef and chicken stocks in place of the bouillon (and the 2 cups of water).

By: pegasusa

pegasusa — Wed, 23 Nov 2011 17:38:44 +0000

Has anyone ever tried using a slow cooker?

By: hjcary

hjcary — Mon, 31 Oct 2011 13:44:26 +0000

I made these a few weeks ago and they were very yummy. Great item to make to use up leftover wine.