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.
How to Make It
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.
LoriDo's Review
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.
jeanneyum's Review
Incredible! Finally I've found restaurant quality mushrooms to prepare at home. A wonderful compliment to the Braised Brisket. This couldn't have been more simple! I suggest you add all liquid ingredients in the cooking pot and bring to a simmer before you add the mushrooms. My non-mushroom eating children have been converted!
bonita1827's Review
Delicious! Not to mention fantastic aroma in the house for the four hour cooking period. A great Sunday night meal paired with the Braised brisket recipe also from Nov. 09
brendacrowe's Review