RECIPE: Burgundy Mushrooms

Prep time: 5 minutes
Cook time: 9 hours
Servings: 8

Ingredients
4lbs mushrooms
2 sticks butter
1½ tsp Worcestershire Sauce
1L Burgundy Wine (other reds will work)
1 tsp freshly ground black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 tsp dill seed
5 cloves garlic, peeled
2 tsp salt

Method

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
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 straight from the pot or in a serving bowl. Dip crusty bread in the juice — yum! Mushrooms keep for days in the fridge.

Recipe from The Pioneer Woman