Burgundy Mushrooms
- 4 pounds White Button Mushrooms
- 2 sticks Butter
- 1-1/2 teaspoon Worcestershire Sauce
- 1 liter Burgundy Wine (other Reds Will Work)
- 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
- Produce
- Button mushrooms, White (4 pounds)
- Garlic (5 cloves)
- Canned Goods
- Beef bouillon cubes, whole (4)
- Chicken bouillon cubes, whole (4)
- Condiments
- Worcestershire sauce (1 1/2 teaspoon)
- Cooking & Baking
- Black pepper, Freshly Ground (1 teaspoon)
- Dill seed (1 teaspoon)
- Salt (2 teaspoons)
- Drinks
- Water (2 cups)
- Dairy
- Butter (2 sticks)
- Beer, Wine & Liquor
- Burgundy wine (1 liter)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published September 27, 2010 (2 years ago).
55 people saved this recipe.
