Originally Posted by MossyMO
These mushrooms are really worth the time and if you can save some broth it works excellent to finish a roast off with as I did with the chuck roast.9 Hour Burgundy Mushrooms
4 pounds white button mushrooms
1 liter Burgundy wine
2 cups boiling water
1/2 pound butter (yes butter not the fake stuff!)
2 teaspoons Worcestershire sauce
1.25 teaspoon dill
1.5 teaspoon ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic whole ( I use big cloves...so...more if you use smaller ones)
Clean mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
Remove the lid, and then continue cooking, uncovered, for 3 hours.
I tried the recipe, these mushrooms are truly amazing. I followed the recipe exactly except I used a slow cooker after the boil. I got everything going in a pot on the stove and once it started to boil moved it to the slow cooker to simmer covered for six hours. Since I was using the slow cooker I started later in the day when I had time because I knew I could take this late into the night unattended. So, six hours put me at about midnight and the house smelled ohhhhhh soooooo gooooooood! Then I uncovered them, set the alarm for 3am and went to bed. When the alarm went off the first thing I noticed was the smell in the house, the next thing I noticed was how I was starting to drool, haha! The smell was amazing, so of course I tried one when I went down to shut them off. Ok, I tried a couple ..... alright already, so it was a bunch of them, sheesh, cut a guy a break will ya! What can I say other than for sure these will be a regular addition to our diets from now on. Nice job, very nice job, thanks for sharing!