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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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We streamlined Ree's recipe to save time—she cooks hers almost 12 hours. Leftovers can be refrigerated up to three days. Ingredients:
4 pounds fresh mushrooms |
1/2 cup butter |
1 (750-milliliter) bottle dry red wine |
1 tablespoon worcestershire sauce |
2 chicken bouillon cubes |
2 beef bouillon cubes |
1 teaspoon freshly ground pepper |
1 teaspoon dill seeds |
1 teaspoon garlic powder |
Directions:
1. Bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, maintaining a slow boil. Cook, stirring occasionally, 4 hours or until liquid is reduced to about 1 cup.
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