I would expect nothing less from something that takes 9 hours.
Yeah- 9 hours. 9 hours of smelling these delicious morsels simmering away. 9 hours of my mouth watering uncontrollably. 9 hours of hovering over the pot, hypnotized by the burgundy broth.
The original recipe called for 4 pounds of mushrooms. I was only feeding 4 people, so that seemed a bit excessive. I went with 2 pounds. Now I'm kicking myself for not making the full amount because there were NO LEFTOVERS. Heck- I wish I would have triple the original recipe.
If you want a dish to really amp up a dinner or impress as a appetizer, these mushrooms are a must. The flavor is outrageous- meaty, buttery, garlicky, and just a touch sweet from the reduced wine. I will be bringing these to holiday parties and company potlucks for years to come!
Divine Wine Mushrooms
- 4 pounds white button mushrooms, whipped clean
- 2 sticks salted butter + 4 TB butter
- 2 tsp Worcestershire Sauce
- 4 cups (1 quart) full bodied red wine (Cabernet Sauvignon works nicely)
- 2 cups boiling water
- 4 Chicken Bouillon cubes
- 4 Beef Bouillon cubes
- 1 tsp dried dill (in a pinch, a splash of pickle juice will do the job.)
- 8 cloves garlic, peeled
- Fresh ground black pepper (a few turns of the pepper mill should do the trick)
- Parsley, minced
Place all ingredients (except for 4 TB butter and the parsley) into a large pot. Bring to a boil, then reduce heat to a low simmer. Cover the pot and cook for 6 hours.
Remove the lid and cook the mushrooms for another 3 hours, adding in the 4 TB butter during the last 30 minutes of cooking.
Garnish with parsley and enjoy!
Note: if you're short on time, you can condense the cooking time to only 6 hours! Cook the mushrooms for 4 hours on a slightly vigorous simmer, then uncovered and simmer at a medium/low heat for another 2 hours- until the liquid is almost completely evaporated.