This is an adaptation of Pioneer Woman's burgundy mushroom recipe.
4 pounds of button mushrooms. (Ideally, these should be bite sized, but you can halve or quarter them too. It just doesn't look as pretty.)
1/4 pound (~1/2 cup) of butter
3/4 tsp worcestershire sauce
2 cups red wine (I used Zinfandel)
2 cups boiling water
2 veggie bouillon cubes
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp minced garlic
Wash mushrooms, chop the ends off and throw them into large stock pot.
Dissolve bouillon cubes in boiling water, and add to mushrooms.
Add all remaining ingredients to mushrooms.
Bring to boil at medium high heat
reduce heat to low, cover and let simmer for 6 hours
remove lid, then continue cooking for a few more hours.
My mom loves mushrooms over toast. I prefer them beside a piece of crusty bread with some salad. Alternatively, if you don't feel that a meal's complete without some meat, you can use them to top a piece of grilled chicken or a steak. Either way, it's a big recipe so I hope you like mushrooms.
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