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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 12 |
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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. 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 |
Directions:
1. In stockpot, melt butter and combine remaining sauce ingredients.
2. Add mushrooms.
3. Bring to a slow boil on medium heat.
4. Reduce heat, cover and cook 3 hours.
5. Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
6. Let cool to room temperature.
7. Do not stir.
8. Pour into container and refrigerate.
9. Reheat to serve.
10. Freezes beautifully.
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