Mushrooms aren’t bad by themselves, but you can make them taste downright great by using this mouthwatering Burgundy mushroom recipe. Take garlic, onions, red wine, and mushrooms and turn them into a side dish delight!
Don’t be alarmed when you see how long this cooks. It doesn’t mean you have to sit by the stove all day. Let these cook down while you do other things around the house, and turn off the stove just in time for dinner!
–medium to large pot with lid
–2 lb. whole button mushrooms
–2 large (or 3 smaller) cloves of finely chopped garlic
–1 c. chopped onions
–1 c. beef stock
–1 c. Burgundy wine (or red wine, if you don’t have Burgundy. It will still taste great!)
–1/2 tsp. dried parsley
–1/2 tsp. pepper
–1/2 tsp. salt
–1 tsp. powdered chicken bouillon
–5 T. butter
1: Clean your mushrooms carefully. Most mushrooms come cleaned from the grocery, but check for any excess dirt flakes and wipe them off using a paper towel. Don’t wash them with water–your mushrooms will get soggy and slimy, and no one wants that.
2: This step is optional!! If you don’t like onions in your food, follow this step. If you don’t mind them, skip to step 3. Take the cup of onions and the cup of beef stock and blend well, until the onions are just tiny flecks in the stock. (This will cause your sauce later to be thicker–almost lumpy looking. It will still taste great, though.)
3: Take all ingredients and put in the pot. Don’t worry that the mushrooms are sticking up out of the liquid. It won’t be for long!
4: Cook the mushroom mix on low heat for three hours, keeping the pot covered. Stir every thirty minutes or so (whenever you get around to it) to make sure that the mushrooms on top don’t stay there the whole time. This really allows for the mushrooms to soak up every bit of flavor in the dish!
5: By four hours, you’ll notice that the mushrooms have reduced in size and are looking delicious. Now, remove the lid, and cook–uncovered– for another two hours. Stir every half hour or so. This is let the sauce thicken up a bit and the flavor will continue to seep into the mushrooms.
6: That’s it! There’s really very little work on your end once everything goes in the pot. And they are totally worth the wait. Just stir from time to time. These mushrooms work great as a side dish. You can also slice the mushrooms before cooking and then use them to top chicken, steak, or cubed steak. Enjoy!
Don’t worry about using expensive wine. Pick up anything you’ll enjoy drinking the rest of! For example, Harris Teeters in Winston-Salem this week have Beringer Cabernet on sale for $7.99. It would do nicely.