Ingredients
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4
-
2
-
1
-
2
-
1
-
1
-
1
-
2
-
4
-
4
-
-
-
-
-
Directions
Mushrooms Burgundy, This recipe came from a local cookbook, Celebrations On The Bayou Do not let the cooking time deter you The end result is worth it Can be served as a party food or side dish If serving as a side dish I like to sprinkle with grated parmesean cheese , This is the same recipe I make every year around christmas time for friends and to take to parties It always gets rave reviews Instead of the 2 cups of boiling water, I do substitute beef broth I also brighten it up at the end of the 7 hours of cooking by adding a cup of burgundy and 2 additional teaspoons of dill This serves well at parties in a crock pot, keep it warm because of the large amount of butter if it gets cold it congeals and doesn’t look appealing Great recipe Thanks for posting , These were good, could have used more garlic and some onion The cooking time seemed in excess to me as these seemed to taste just fine after four hours and the texture was not as mushy It could be just in the terms you used, slow boil , did you mean simmer? I think a simmer would have been more appropriate Thanks for a good recipe Will try it again
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Steps
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1
Done
|
In Stockpot, Melt Butter and Combine Remaining Sauce Ingredients. |
|
2
Done
|
Add Mushrooms. |
|
3
Done
|
Bring to a Slow Boil on Medium Heat. |
|
4
Done
|
Reduce Heat, Cover and Cook 3 Hours. |
|
5
Done
|
Remove Cover and Cook an Additional 3 Hours Until Liquid Barely Covers Mushrooms. |
|
6
Done
|
Let Cool to Room Temperature. |
|
7
Done
|
Do not Stir. |
|
8
Done
|
Pour Into Container and Refrigerate. |
|
9
Done
|
Reheat to Serve. |
|
10
Done
|
Freezes Beautifully. |
