Burgundy Mushrooms
If you want to add more gluten free recipes to your recipe box, Burgundy Mushrooms might be a recipe you should try. For $2.69 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 16g of fat, and a total of 264 calories. This recipe serves 12. This recipe is liked by 268 foodies and cooks. Head to the store and pick up dill seeds, bell pepper, butter, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 9 hours and 15 minutes. With a spoonacular score of 68%, this dish is good. Users who liked this recipe also liked Burgundy Mushrooms, Burgundy Mushrooms, and Burgundy Beef.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 540 minutes
Ingredients:
4 cubes low-sodium beef bouillon
Freshly ground black pepper
1 cup (2 sticks) butter
4 cubes low-sodium chicken bouillon
1 teaspoon dill seeds
5 cloves garlic
Kosher salt
4 pounds white button mushrooms
1 liter burgundy wine (or any red wine, such as cabernet or merlot)
1 1/2 teaspoons Worcestershire sauce
Equipment:
pot
ladle
Cooking instruction summary:
Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!) After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!) After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life. Photograph by Con Poulos
Step by step:
1. Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic.
2. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
3. After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
4. After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.
5. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
