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.
We streamlined Ree's recipe to save time—she cooks hers almost 12 hours. Leftovers can be refrigerated up to three days.
More From Southern Living
Total: 4 Hours, 20 Minutes
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note