BURGUNDY MUSHROOMS
Steps:
- Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum!Mushrooms keep for days in the fridge. You'll love 'em!
BURGUNDY MUSHROOMS
Start these mushrooms in the morning-they take 9 hours! If you can't stay home to watch the stove, make them in a slow cooker on low.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 9h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
- After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
- After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.
BURGUNDY MUSHROOMS
Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all.
Provided by Bev Huelsman
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 8.2 g, Fat 0.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 720.9 mg, Sugar 3.2 g
BURGUNDY MUSHROOMS
Make and share this Burgundy Mushrooms recipe from Food.com.
Provided by ReeLani
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet melt butter over medium heat.
- Stir in flour, salt, pepper, mustard and garlic.
- Cook'til smooth and bubbly (maybe 30 seconds).
- Stir in the wine and remaining ingredients.
- Continue cooking, stirring occasionally,'til mushrooms are tender, maybe 10-12 minutes.
BURGUNDY MUSHROOM SAUCE
Make and share this Burgundy Mushroom Sauce recipe from Food.com.
Provided by Rick M.
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee all of the mushrooms with the butter for sautéing, until you have a nice crust on the mushrooms.
- Add Mushrooms, Can of soup with 1/2 can of water, Worcestershire Sauce, Butter, Garlic Powder, Accent Seasoning to pan.
- Simmer the sauce for 10-20 minutes to reduce sauce down to desired thickness, stirring occasionally. If a crust builds up on the bottom do not worry just fold that back into the sauce. Simmering the sauce gives all ingredients a chance to incorporate.
- Once done put all of the sauce in a container and allow to refrigerate for at least 2 hours, but over night is better. This gives the sauce time for all of those flavors to meld.
- When ready to serve either heat up the sauce, or put cold sauce directly on hot food directly from stove.
- This sauce is great with Burgers, steak, and chicken.
Nutrition Facts : Calories 78, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 138.3, Carbohydrate 5.3, Fiber 0.8, Sugar 2, Protein 2.2
SAUTEED BURGUNDY MUSHROOMS
I found this recipe in an old restaurant cookbook. I brought them to a party and everyone raved about "the mushrooms". My friend's husband even tried to claim he was the chef! Mushrooms can be served whole or sliced (I prefer whole).
Provided by brendice
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat butter and olive oil over medium heat.
- Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
- Sprinkle with seasoned salt and cayenne pepper.
- Add burgundy and cabernet wine, enough to almost cover mushrooms.
- Saute, stirring occasionally until wine starts to bubble.
- Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).
BURGUNDY MUSHROOMS
Recipe by: Pami. I posted this recipe for Chef #667766 on 16 Feb 2010: http://www.recipezaar.com/bb/viewtopic.zsp?t=327087 - I haven't done this recipe yet, so the amount of the liquids are approximately calculated for the crockpot.
Provided by pink cook
Categories Vegetable
Time 8h
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven melt butter and sauteé onion and garlic until transparent. Add dill, ground pepper, Worcestershire and Burgundy wine. Stir and mix well.
- Dissolve the beef chicken bouillon cubes in a cup boiling water each. Then add to the butter mixture and bring everything to a boil.
- Clean mushrooms with a damp paper towel and trim ends of stems. Add mushrooms to liquid and reduce heat to simmer.
- Cover and cook 5 or 6 hours. Remove Dutch oven lid and cook 2 more hours to reduce the juices. When cooked, liquid should just cover mushrooms. Salt to taste and serve hot.
- TO COOK IN THE CROCKPOT, transfer all the mixed ingredients and cook from 6 to 8 hours in low setting until the liquids can be reduced because slow cooking retains the liquids instead of reducing them, so for this recipe all the liquids from wine and boiling water can be reduced to about 3 cups of wine and 1 cup of boiling water approximately; so at the end of the cooking the mushrooms should be just covered by the liquid. Keep and serve warm from the crockpot on top of any meat. Hope this tip helps.
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