The best mushrooms you've ever tasted.4 lb. White Button Mushrooms 2 sticks Butter 1 1/2 tsp. Worcestershire Sauce 1 qt. Burgundy Wine (other Reds Will Work) 1 tsp. Freshly Ground Black Pepper 2 c. Boiling Water 4 whole Chicken Bouillon Cubes 4 whole Beef Bouillon Cubes 1 tsp. Dill Seed 5 cloves Garlic, Peeled 2 tsp. SaltThoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
When I’m asked which of the recipes in my repertoire I could not bear to live without, I usually respond with a list of around five or six dishes. A woman needs options, after all. While some items on my favorite-dishes-of-all-time list can change depending on the season, the placement of the moon, and my hormone level, one recipe that remains there—and will eternally—are these indescribably decadent burgundy mushrooms.
My mother-in-law introduced me to them years ago. We innocently walked into her house for a holiday dinner, and I fainted just after crossing the threshold of her front door because the heavenly scent slayed me. I was slain. Slay me it did. Then I was revived by paramedics (okay, by Marlboro Man, who poked me in the ribs with a branding iron) and went into the kitchen and actually tasted one of the mushrooms. I absolutely died.
I never woke up. This person who blogs daily here is just an apparition.
I loved the mushrooms so much, I put them in . I’m sharing them here today because over the weekend I received an email from someone who’d heard about the mushrooms and wanted to know if I’d be willing to share the recipe since she hadn’t gotten my cookbook yet. Then I realized I hadn’t put them on my site, and realized that’s what’s been keeping me up all night for the past year. “Of course! It’s because I haven’t posted the mushroom recipe!”
Tonight’s slumber shall be so sweet.
I also made the mushrooms during my appearance on the TODAY show in August. You can watch it to see just how darn easy they are to make.
And how my shirt didn’t really fit me very well.
Here’s the recipe. They’re absolutely perfect for fall, and even more perfect for holiday meals, especially those involving a beef main course. Prime rib, tenderloin, any specialty beef dish is made even more delectable with these mushrooms as a side dish.
(Note: Directions below are correct. Nine hours of cooking time is not a misprint!)
But here’s a little secret: These mushrooms are so rich and divine, they’re actually meat-like in texture themselves. So I love dishing up a bowl and eating them as a main course with a salad and crusty French bread.
You won’t believe how good they are.
Now that I’m home and can edit photos, I’ll be putting up a new step-by-step recipe tomorrow. Meantime, enjoy these mushrooms!