I loved this recipe. Mine cooked down too soon so I am wondering if others had to add liquid or did you cover it while cooking. The mushrooms tasted fantastic.
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
Total:
Recipe from
More From Southern Living
Recipe Time
Prep Time:
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.
Slow-Cooked Mushrooms Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Southern Living
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