Slow-Cooked Mushrooms

We streamlined Ree's recipe to save time—she cooks hers almost 12 hours. Leftovers can be refrigerated up to three days.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Total: 4 Hours, 20 Minutes

Ingredients

4 pounds fresh mushrooms
1/2 cup butter
1 (750-milliliter) bottle dry red wine
1 tablespoon Worcestershire sauce
2 chicken bouillon cubes
2 beef bouillon cubes
1 teaspoon freshly ground pepper
1 teaspoon dill seeds
1 teaspoon garlic powder

Preparation

1. Bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, maintaining a slow boil. Cook, stirring occasionally, 4 hours or until liquid is reduced to about 1 cup.

Note:

November 2009