Ingredients
-
4
-
1
-
1
-
1 1/2
-
1
-
1
-
1
-
1
-
2
-
4
-
4
-
-
-
-
Directions
Robert’s Favorite Burgundy Mushrooms, This recipe is my mom’s, but I’m not sure where she got it – I think from Traditions the Junior League of Little Rock Cookbook – anyway, she always served this at their mammoth Christmas party every year on December 23 Enjoy! These also freeze well – so you may make them well in advance Some of the ingredients are odd (like boiling water and beef AND chicken bouillon), but I always just make it like my mom says to do so, and they turn out GREAT!, Great recipe – I quartered it and served them with grilled steaks with lemon/garlic butter and mashed potatoes Excellent meal, the mushrooms went great with it! BTW, I suspect mom originally dissolved the bouillon cubes in the boiling water, but eventually evolved the recipe to throwing it all together, since it makes sense to do so there you go Thanks Janet!, This recipe is my mom’s, but I’m not sure where she got it – I think from Traditions the Junior League of Little Rock Cookbook – anyway, she always served this at their mammoth Christmas party every year on December 23 Enjoy! These also freeze well – so you may make them well in advance Some of the ingredients are odd (like boiling water and beef AND chicken bouillon), but I always just make it like my mom says to do so, and they turn out GREAT!
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Steps
|
1
Done
|
Combine All Ingredients in a Large Stock Pot. |
|
2
Done
|
Bring to a Slow Boil on Medium Heat, Then Reduce to a Simmer. |
|
3
Done
|
Cook 5-6 Hours With the Pot Covered (on Simmer). |
|
4
Done
|
Remove Lid and Cook Another 3-5 Hours or Until the Liquid Barely Covers the Mushrooms. |
|
5
Done
|
Serve Hot in Their Liquid in a Chafing Dish or Chill or Freeze. |
|
6
Done
|
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