Burgundy Mushrooms

4.4(16)

The best mushrooms you've ever tasted.

by Ree | The Pioneer Woman·published 2010-09-27

SidesVegetable

Servings

Total time

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prep 5 min

Calories / serving

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Ingredients (11)

serves

4 pounds White Button Mushroomsbutton-mushroom
2 sticks Butterbutter
1-½ teaspoon Worcestershire Sauceworcestershire
4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine (other Reds Will Work)
1 teaspoon Freshly Ground Black Pepperpepper
2 cups Boiling Waterwater
4 whole Chicken Bouillon Cubeschicken
4 whole Beef Bouillon Cubes
1 teaspoon Dill Seeddill-seed
5 cloves Garlic, Peeledgarlic
2 teaspoons Saltsalt

Instructions (5 steps)

01Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
02Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
03Remove the lid, then continue cooking, uncovered, for three hours.
04

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Not rich — missing servings, total time, or calories.