All-Day Mushrooms
By Paula Deen
JUMP TO RECIPE
Featured in:
Paula Deen and Friends
Difficulty: Easy
Prep time: 10 minutes
Cook time: 8 hours
Servings: 8
Ingredients
- 3 pounds whole button mushrooms
- ½ cup (1 stick) butter
- 2 cups red burgundy wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon dried dill weed
- ½ teaspoon black pepper
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
Directions
With a wet paper towel, wipe any dirt from the mushroom caps and stems. Place the mushrooms in a large stockpot.
Add the remaining ingredients to the pot,. The liquid will not cover the mushrooms at first. Cook, covered, over very low heat for 4 hours, stirring occasionally so that the mushrooms are completely coated with cooking liquid.
Remove the cover and cook for an additional 4 hours. The mushrooms will shrink by half and become saturated with cooking liquid. Remove with a slotted spoon and serve in a bowl.