Burgundy Mushrooms, otherwise known as…..NINE HOUR* Mushrooms. Yep, there’s really no getting around it. These burgundy mushrooms take nine hours to achieve perfection, but the work involved is absolutely minimal. The mushrooms are rich and decadent and take on a meaty texture. They can stand alone as an entrée or pair well with grilled meats. We served them with beef tenderloin and the leftovers were perfect over a bed of polenta. Serve with crusty bread to soak up the delicious red wine sauce.
*There are a few reviewers that used a slow cooker however, does not seem to be a fan favorite.
Burgundy Mushrooms
8 Servings
4 pounds White Button Mushrooms
2 sticks Butter
1-1/2 teaspoon Worcestershire Sauce
1 quart Burgundy Wine (other Reds 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
Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine. The second photo below shows the mushrooms after 6 hours. They started out heaping over the top of the stockpot.
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. Serve.
Mushrooms keep for days in the fridge.
Adapted from: A Life From Scratch/ Pioneer Women
