Slow-Cooked Mushrooms

4 Reviews
ADD YOUR REVIEW
Prep Time
10 Mins
Total Time
4 Hours 20 Mins
Yield
Makes 12 servings
November 2009
RECIPE BY Southern Living

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

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

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.

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Ratings & Reviews

brendacrowe's Review

jeanneyum
October 11, 2011
N/A

LoriDo's Review

bonita1827
September 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.

jeanneyum's Review

brendacrowe
November 10, 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!

bonita1827's Review

LoriDo
November 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