Beautiful Burgundy Mushrooms
The irony of this post is that I generally don’t like mushrooms. But I read about these on the Pioneer Woman’s site and her description alone made me want to spend the 9 hours it takes to make them! These are definitely for a special occasion because who typically has an entire 9 waking hours at home? But maybe this winter if you’re snowed in or just want to spend that chilly Saturday in your pj’s and have a legitimate excuse not to leave the house… then that’s the perfect occasion!
You can get a lot of miles out of these beauties. And whatever you do – save the cooking liquid! It’s to die for…. dip bread in it, use it as a soup broth or my favorite – make mushroom risotto with it! Be sure to read The Perfect Bite below for additional ideas.
Ingredients (Serves 6-8 people as a side dish.)
4 pounds White Button Mushrooms
2 sticks Butter
1-1/2 teaspoon Worcestershire Sauce
1 quart Burgundy Wine (other Reds Will Work)
1 teaspoon Freshly Ground Black Pepper
2 cups Boiling Water
4 whole Chicken Bouillon Cubes
4 whole Beef Bouillon Cubes
1 teaspoon Dill Seed
5 cloves Garlic, Peeled
2 teaspoons Salt (to be added at the end)
Preparation
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 (there should be steam coming off the liquid but no movement – if it’s bubbling at all turn it down lower).
Remove the lid, then continue cooking, uncovered, for three more hours.
Yes, you read that right. It takes nine hours to make these taste this divine!
Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Be sure to add cooking liquid to your serving dish with some crusty bread for dipping – delish!
The mushrooms keep for days in the fridge and get better and better.
Throw all ingredients (minus salt) into the pot (pictured is for a half batch)
Now add the wine and boiling water – then turn heat up to medium.
Rinse mushrooms thoroughly. Normally you should dry-wipe mushrooms when cleaning – but you’re about to soak these in liquid for 9 hours – so don’t worry and just give them a good rinse (don’t soak).
Mushrooms are just so cute!
Throw mushrooms into the pot and stir to get covered with ingredients. It will look like a lot but they will reduce quickly.
Bring pot to a boil. See – after just a few minutes the mushrooms reduce and are covered by the liquid!
Once pot comes to boil, reduce to simmer and cover. Then get comfy for the next 6 hours…
The finished product! They are almost black from soaking up the wine and butter for 9 hours.
The Perfect Bite
The MOST perfect bite is to just pop one of these babies in your mouth. But also try slicing them and piling high on a steak; or making risotto with the broth and slicing the mushrooms to mix in; or dicing them to top crustinis; or make a soup with the broth and the mushrooms. Plan to make all four pounds so you can spend all week trying them different ways. Enjoy!
The Perfect Pairing
Since these are made with a burgundy wine… continue pairing with your favorite red. Try a peppery grape like Bogle’s Merlot – rich and smooth and a wonderful compliment to the steak-like texture of these nine-hour buttons.
The Perfect Health
White Mushrooms aid in weight loss (well, unless soaked in wine and butter for 9 hours) and prostate cancer prevention. This category includes the familiar button mushroom, cremini and the Portobello. The white mushroom has a special carbohydrate that stokes the metabolic fire and maintains blood sugar levels. Read more about the health benefits of mushrooms HERE.
The Perfect Bite 
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These are amazing! Thanks for posting :). I made a few tweaks to your recipe in order to “make it my own” http://mywine101.wordpress.com/2012/12/27/12-hour-roux-shrooms/