Side dish Burgundy Mushrooms

[Michigan Mark]

As a side dish if you have 9 hours to simmer some Mushrooms give this one a try.
Burgundy Mushrooms: 4 pounds White Button Mushrooms; 2 sticks Butter; 1 1/2 teaspoons Worcestershire Sauce; 1 liter Burgundy Wine; 1 teaspoon Ground Black pepper; 2 cups Boiling water; 4 chicken Bouillon cubes; 4 Beef Bouillon cubes; 1 teaspoon Dill seed; 5 cloves Garlic, peeled; Salt. Wash mushrooms place in a large stockpot and add the remaining ingredients except the salt, stir to combine. Bring to a boil over medium high heat then reduce heat to low and simmer for six hours covered. After six hours remove lid, continue to simmer uncovered for three hours. Add salt to taste. Serve Mushrooms with some crusty bread to dip in the juice. Enjoy   ...Mark

[Rod Witkos]

Oh heck yeah! I made this today and it was fantastic. The only hassle was cleaning the 4 pounds of shrooms.

 

Give it a shot.

[misfire]

Originally posted by Rod Witkos:
Oh heck yeah! I made this today and it was fantastic.

hmmmmm...I must have missed the phone call...