This Recipe is part of the Prairie Feast Pioneer Woman Cooks Menu
My dear mother-in-law has made these wine-and-butter-soaked mushrooms for years and every time I eat them I groan, sigh and promise myself I will never go more than a month without having them on my plate. Slow-cooked over many, many hours, these mushrooms aren’t for last-minute meals!
But they’ll make your house smell so delicious, you’ll hardly believe it. Seriously, guests have fainted before.
When fully cooked, these mushrooms taste more like meat than anything else, and with a green salad and baked potato could be a meal in themselves. But note: if you’re not a fan of wine, steer clear of these, as they use a whole litre of burgundy!
Ingredients
4 lbs white button mushrooms
1/2 lb (2 sticks) butter
1-1/2 tsp Worcestershire sauce
1 L Burgundy wine (other dry red wines will work)
1 tsp freshly ground black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 tsp dill seed
1 tsp garlic powder
2 tsp salt (optional)
Directions
1. Thoroughly wash the mushrooms and throw them into a large stock pot.
2. Add all the remaining ingredients except the salt. Stir to combine.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce the heat to low and simmer, covered, for 6 hours.
5. Remove the lid, then continue cooking, uncovered for 3 hours.
6. Add salt to taste at the end if desired. The mushrooms will be dark in colour. They can sit in the pan until ready to serve.
7. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
Serves 8-10
Recipe and photograph excerpted from Pioneer Woman Cooks by Ree Drummond. Published by HarperCollins Canada. Copyright 2009 by Ree Drummond. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!
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