MUSHROOMS BURGUNDY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mushrooms Burgundy image

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.

Provided by Luby Luby Luby

Categories     Vegetable

Time 7h

Yield 12 serving(s)

Number Of Ingredients 10

4 lbs whole mushrooms
2 cups butter
1 quart gallo hearty Burgundy wine
2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon black pepper
1 tablespoon minced garlic
2 cups boiling water
4 beef bouillon cubes
4 chicken bouillon cubes

Steps:

  • In stockpot, melt butter and combine remaining sauce ingredients.
  • Add mushrooms.
  • Bring to a slow boil on medium heat.
  • Reduce heat, cover and cook 3 hours.
  • Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
  • Let cool to room temperature.
  • Do not stir.
  • Pour into container and refrigerate.
  • Reheat to serve.
  • Freezes beautifully.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #very-low-carbs     #appetizers     #side-dishes     #vegetables     #easy     #dietary     #low-carb     #mushrooms     #low-in-something