Do you like mushrooms? Even a little bit? If you don't, this recipe will change your mind. My best friend's husband is allergic to mushrooms and I joked with her that even he would want to eat these. Sure it would kill him, but he'd die happy.
The only bad thing about these mushrooms, of course, besides their calories, is that it takes 9 hours to make. Yup. NINE hours. They don't need to be stirred or babysat or nuthin fancy like that, but if you are paranoid about leaving your stove top unattended, you'll probably want to wait to make this recipe on a day when you are planning on being home for an extended period of time.
And really, while you are making these mushrooms, why would you want to leave. The house smells heavenly. Even Blockette thought the house smelled fantastic. At one point she said, "Oh the house smells so good I can't even draw!" Which, if you know Blockette and her propensity for drawing, that is saying something.
I forgot to take a picture before I started cooking. The picture below is after about 4 hours of simmering.
This picture is after 8 hours. See how the mushrooms soaked up all that liquid. Amazing! The recipe is actually called Burgundy Mushrooms from the wonderful Pioneer Woman. This recipe is in her cookbook, and she even made them on the Today show.
The original recipe makes a ton. If you aren't feeding a crowd you can make this half recipe below:
Pioneer Woman's Burgundy Mushrooms-half recipe
2lbs Button Mushrooms
1 stick Butter
1 tsp Worcestershire Sauce
1/2 liter Burgundy Wine (I used Merlot)
1/2 tsp Freshly Ground Black Pepper
1 c Boiling Water
2 Chicken Bouillon Cubes
2 Beef Bouillon Cubes
1/2 tsp Dill Seed
3 cloves Garlic, Peeled (I used 5, which is the amt used for a full recipe, but I love garlic)
Wash mushrooms and put them in a large stockpot. Add all remaining ingred and stir. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for 6 hours.Remove the lid and cook uncovered for 3 hours. 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 juices. (You gotta do that because that juice is as awesome as the mushrooms.) The leftover mushrooms can be stored in the fridge for several days and even taste good cold!