Alright Ree, I know we’ve never met, but what you did to my kitchen is just unacceptable. You see, months after I read your 9 HOUR long recipe for your mother-in-law’s Burgundy Mushrooms, I finally gave in. I honestly needed to see what the big ding-dang deal was because quite frankly, I didn’t believe the hype.
And yeah, I don’t care HOW MANY successful recipes of yours I’ve pulled off, there’s no way in hell that I would let something go on my stove top for 9 hours. Pffft. No way, you crazy ranch lady. Plus, where in the world was I supposed to put 4 pounds of mushrooms?
Apparently, on my back porch.
I bought the dang mushrooms. I bought the butter. I was given a very special bottle of wine by my friends (thanks J & J). My house smelt divine from second one, to 9 hours later. (No lie, my mother who lives a few streets over must have smelt the mushrooms too because she popped over for no reason, and after being in my house for no less than 15 minutes, was at the market loading up on fungi.)
Yes, there’s butter. Yes, there’s bouillon cubes (and there’s tons of great no sodium, no MSG, versions!). But I don’t eat like this regularly, and you can live a little for one day. It’s beyond worth it. Also, I debated doing these in a crock pot, but the amount of moisture slow-cookers produce scared me away and I gave in to the stove-top procedure.
From The Pioneer Woman’s website.
- 4 pounds White Button Mushrooms (they won’t be white when they’re done)
- 2 sticks Butter
- 1-½ teaspoon Worcestershire Sauce
- 1 liter Burgundy Wine or other dry Red Wine
- 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, optional (I didn’t need to use any)
Wash your mushrooms gently by rubbing them with a clean damp cloth. Throw them in a pot with all of the other ingredients, except the salt. Stir to combine.
Over medium high heat bring your angelic pot of love to a boil, give it a stir, throw the lid on and turn your heat all the way down to low. Cook covered for 6 hours stirring every hour or so if you feel like it. Uncover and cook for another 3 hours. When done, check to see if it needs any salt, and adjust your seasonings. Otherwise you’re good to go!
Simple as can be. No one will know!
Serve with a crispy salad, good bread and home made mac and cheese. Or alone with a glass of wine. I won’t tell.
Just be sure to make them for people you love. Even if you don’t like mushrooms, you will love these.
Fungul Fever Forever,