MUSHROOMS BURGUNDY

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

Time 7h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

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.

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