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!
Provided by Gohogsgirl
Categories Vegetable
Time 10h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large stock pot.
- Bring to a slow boil on medium heat, then reduce to a simmer.
- Cook 5-6 HOURS with the pot covered (on simmer).
- Remove lid and cook another 3-5 hours or until the liquid barely covers the mushrooms.
- Serve hot in their liquid in a chafing dish or chill or freeze.
- The cooking time sounds dreadfully long, but I promise it'll make your whole house smell fantastic!
Nutrition Facts : Calories 382.6, Fat 31.5, SaturatedFat 19.6, Cholesterol 81.6, Sodium 485.1, Carbohydrate 9.2, Fiber 1.6, Sugar 3.2, Protein 5.5
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Check it out »#course #main-ingredient #occasion #appetizers #vegetables #dinner-party #mushrooms
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