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Sides, Christmas | |
Christmas Eve 2015 | |
| 1 pounds white button mushrooms 1/4 litre Burgundy wine (other dry red wines will work) 1/2 cups boiling water 1/2 stick butter 1/3 teaspoons Worcestershire sauce 1/4 teaspoon dill seed 1/4 teaspoon freshly ground black pepper 1 beef bouillon cubes 1 chicken bouillon cubes 2 cloves garlic, peeled Salt Crusty bread, for serving | |
| Thoroughly wash the mushrooms and throw them into a large stockpot or crockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine. Bring the mixture to a boil over medium-high heat if using oven, or cook on high in crockpot. Reduce the heat to low and simmer, covered, for 6 hours. Remove the lid, and then continue cooking, uncovered, for 3 hours. Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness. | |
| this is reduced from by 4. These can be done ahead and reheated | |
Excellent | |
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