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.
Recipe by Southern Living November 2009
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10/11/2011
09/09/2010
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.
11/09/2009
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!
11/08/2009
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
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