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Thread: Burgundy Mushrooms

  1. #1
    [email protected] Guest

    Default Burgundy Mushrooms


    I snagged this recipe from The Pioneer Woman after watching an episode
    on food t.v. These are crazy delicious.

    I used 1 pound of mushrooms and cut the recipe accordingly.

    Step by step and photos soon to follow on my blog.
    In the meantime,
    http://www.flickr.com/photos/koko181/6534990499/

    Burgundy mushrooms

    4 pounds white button mushrooms
    1 litre Burgundy wine (other dry red wines will work)
    2 cups boiling water
    1/2 pound (2 sticks) butter
    1 1/2 teaspoons Worcestershire sauce
    1 teaspoon dill seed
    1 teaspoon freshly ground black pepper
    4 beef bouillon cubes
    4 chicken bouillon cubes
    4 cloves garlic, peeled
    Salt
    Crusty bread, for serving
    Directions
    Thoroughly wash the mushrooms and throw them into a large stockpot.
    Add the wine, boiling water, butter, Worcestershire sauce, dill seed,
    black pepper, beef and chicken bouillon cubes and garlic. Stir to
    combine.

    Bring the mixture to a boil over medium-high heat. Reduce the heat to
    low and simmer, covered, for 6 hours.

    Remove the lid, and then continue cooking, uncovered, for 3 hours.

    Add salt to taste at the end of the cooking process. The mushrooms
    will be very dark in color. Serve straight from the pot or spoon the
    mushrooms and cooking liquid into a serving bowl. Have crusty bread
    nearby to soak up the deliciousness.

    Cook's Note: These are even more scrumptious the next day!

    Source: The Pioneer Woman

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com

    Natural Watkins Spices
    www.apinchofspices.com

  2. #2
    Cheri Guest

    Default Re: Burgundy Mushrooms

    <[email protected]> wrote in message
    news:[email protected]..
    >
    > I snagged this recipe from The Pioneer Woman after watching an episode
    > on food t.v. These are crazy delicious.
    >
    > I used 1 pound of mushrooms and cut the recipe accordingly.
    >
    > Step by step and photos soon to follow on my blog.
    > In the meantime,
    > http://www.flickr.com/photos/koko181/6534990499/
    >
    > Burgundy mushrooms
    >
    > 4 pounds white button mushrooms
    > 1 litre Burgundy wine (other dry red wines will work)
    > 2 cups boiling water
    > 1/2 pound (2 sticks) butter
    > 1 1/2 teaspoons Worcestershire sauce
    > 1 teaspoon dill seed
    > 1 teaspoon freshly ground black pepper
    > 4 beef bouillon cubes
    > 4 chicken bouillon cubes
    > 4 cloves garlic, peeled
    > Salt
    > Crusty bread, for serving
    > Directions
    > Thoroughly wash the mushrooms and throw them into a large stockpot.
    > Add the wine, boiling water, butter, Worcestershire sauce, dill seed,
    > black pepper, beef and chicken bouillon cubes and garlic. Stir to
    > combine.
    >
    > Bring the mixture to a boil over medium-high heat. Reduce the heat to
    > low and simmer, covered, for 6 hours.
    >
    > Remove the lid, and then continue cooking, uncovered, for 3 hours.
    >
    > Add salt to taste at the end of the cooking process. The mushrooms
    > will be very dark in color. Serve straight from the pot or spoon the
    > mushrooms and cooking liquid into a serving bowl. Have crusty bread
    > nearby to soak up the deliciousness.
    >
    > Cook's Note: These are even more scrumptious the next day!
    >
    > Source: The Pioneer Woman
    >
    > koko


    That sounds good. I love mushrooms.

    Cheri


  3. #3
    Storrmmee Guest

    Default Re: Burgundy Mushrooms

    wonder if you could do anything else this way? i mean instead of the
    mushrooms, Lee
    <[email protected]> wrote in message
    news:[email protected]..
    >
    > I snagged this recipe from The Pioneer Woman after watching an episode
    > on food t.v. These are crazy delicious.
    >
    > I used 1 pound of mushrooms and cut the recipe accordingly.
    >
    > Step by step and photos soon to follow on my blog.
    > In the meantime,
    > http://www.flickr.com/photos/koko181/6534990499/
    >
    > Burgundy mushrooms
    >
    > 4 pounds white button mushrooms
    > 1 litre Burgundy wine (other dry red wines will work)
    > 2 cups boiling water
    > 1/2 pound (2 sticks) butter
    > 1 1/2 teaspoons Worcestershire sauce
    > 1 teaspoon dill seed
    > 1 teaspoon freshly ground black pepper
    > 4 beef bouillon cubes
    > 4 chicken bouillon cubes
    > 4 cloves garlic, peeled
    > Salt
    > Crusty bread, for serving
    > Directions
    > Thoroughly wash the mushrooms and throw them into a large stockpot.
    > Add the wine, boiling water, butter, Worcestershire sauce, dill seed,
    > black pepper, beef and chicken bouillon cubes and garlic. Stir to
    > combine.
    >
    > Bring the mixture to a boil over medium-high heat. Reduce the heat to
    > low and simmer, covered, for 6 hours.
    >
    > Remove the lid, and then continue cooking, uncovered, for 3 hours.
    >
    > Add salt to taste at the end of the cooking process. The mushrooms
    > will be very dark in color. Serve straight from the pot or spoon the
    > mushrooms and cooking liquid into a serving bowl. Have crusty bread
    > nearby to soak up the deliciousness.
    >
    > Cook's Note: These are even more scrumptious the next day!
    >
    > Source: The Pioneer Woman
    >
    > koko
    > --
    > Food is our common ground, a universal experience
    > James Beard
    >
    > www.kokoscornerblog.com
    >
    > Natural Watkins Spices
    > www.apinchofspices.com




  4. #4
    [email protected] Guest

    Default Re: Burgundy Mushrooms

    On Sun, 18 Dec 2011 20:18:19 -0600, "Storrmmee"
    <[email protected]> wrote:

    >wonder if you could do anything else this way? i mean instead of the
    >mushrooms, Lee
    ><[email protected]> wrote in message
    >news:[email protected]. .
    >>
    >> I snagged this recipe from The Pioneer Woman after watching an episode
    >> on food t.v. These are crazy delicious.
    >>
    >> I used 1 pound of mushrooms and cut the recipe accordingly.


    snippage

    That got me to thinking. I'll bet onions cut into large chunks would
    be great instead of the mushrooms.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com

    Natural Watkins Spices
    www.apinchofspices.com

  5. #5
    Storrmmee Guest

    Default Re: Burgundy Mushrooms

    i asked because the sauce seems so nice but a dear friend can't abide them
    unless hidden in a cassarole, onions might work, i was also wondering about
    green beans or sprouts, i mean brussels sprouts, Lee
    <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 18 Dec 2011 20:18:19 -0600, "Storrmmee"
    > <[email protected]> wrote:
    >
    >>wonder if you could do anything else this way? i mean instead of the
    >>mushrooms, Lee
    >><[email protected]> wrote in message
    >>news:[email protected] ..
    >>>
    >>> I snagged this recipe from The Pioneer Woman after watching an episode
    >>> on food t.v. These are crazy delicious.
    >>>
    >>> I used 1 pound of mushrooms and cut the recipe accordingly.

    >
    > snippage
    >
    > That got me to thinking. I'll bet onions cut into large chunks would
    > be great instead of the mushrooms.
    >
    > koko
    > --
    > Food is our common ground, a universal experience
    > James Beard
    >
    > www.kokoscornerblog.com
    >
    > Natural Watkins Spices
    > www.apinchofspices.com




  6. #6
    sf Guest

    Default Re: Burgundy Mushrooms

    On Sun, 18 Dec 2011 18:12:46 -0800, [email protected] wrote:

    >
    > I snagged this recipe from The Pioneer Woman after watching an episode
    > on food t.v. These are crazy delicious.


    I think she snagged the idea from Bon Appetite. I was looking through
    recent issues of B-A and Cooking Light earlier tonight and saw a
    similar recipe.
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  7. #7
    sf Guest

    Default Re: Burgundy Mushrooms

    On Sun, 18 Dec 2011 19:52:34 -0800, [email protected] wrote:

    > That got me to thinking. I'll bet onions cut into large chunks would
    > be great instead of the mushrooms.


    I was thinking you'd say "with" not instead.
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  8. #8
    Goomba Guest

    Default Re: Burgundy Mushrooms

    On 12/18/11 10:52 PM, [email protected] wrote:

    >>> I used 1 pound of mushrooms and cut the recipe accordingly.

    >
    > snippage
    >
    > That got me to thinking. I'll bet onions cut into large chunks would
    > be great instead of the mushrooms.
    >
    > koko


    Perhaps pearl onions??
    As to the mushrooms, do you think they'd work as well using more
    mushrooms but not increasing the remaining ingredients? Seems like such
    a long process to go through for just a pound of mushrooms? If they're
    as good as they sound, I'm sure we'll want more!!

  9. #9
    A Moose in Love Guest

    Default Re: Burgundy Mushrooms

    On Dec 18, 9:12*pm, k...@letscook.com wrote:
    > I snagged this recipefromThe Pioneer Womanafter watchingan episodeon foodt.v. Theseare crazy delicious.
    >
    > I used 1 pound of mushroomsand cut the recipeaccordingly.
    >
    > Step by stepand photos soon to follow on my blog.In the meantime,http://www.flickr.com/photos/koko181/6534990499/
    >
    > Burgundy mushrooms
    >
    > 4 pounds white button mushrooms
    > 1 litre Burgundy wine (other dry red wines will work)2 cups boiling water
    > 1/2 pound (2 sticks) butter1 1/2 teaspoons Worcestershire sauce1 teaspoondill seed1 teaspoon freshly ground black pepper
    > 4 beef bouillon cubes
    > 4 chicken bouillon cubes4 cloves garlic, peeledSaltCrusty bread, for serving
    > DirectionsThoroughly wash the mushroomsand throw them intoalarge stockpot..Add the wine, boiling water, butter, Worcestershire sauce, dill seed,blackpepper, beefand chicken bouillon cubesand garlic. Stir to
    > combine.
    >
    > Bring the mixture toaboil over medium-high heat. Reduce the heat tolowandsimmer, covered, for 6 hours.
    >
    > Remove the lid,and then continue cooking, uncovered, for 3 hours.
    >
    > Add salt to tasteat the end of the cooking process. The mushroomswill be very dark in color. Serve straightfromthe pot or spoon themushroomsand cooking liquid intoaserving bowl. Have crusty breadnearby to soak up the deliciousness.
    >
    > Cook's Note: Theseare even more scrumptious the next day!
    >
    > Source: The Pioneer Woman
    >
    > koko
    > --Food is our common ground,auniversal experience* * * * * * * * * * * * * * * * * * * James Beard
    >
    > www.kokoscornerblog.com
    >
    > Natural Watkins Spiceswww.apinchofspices.com


    your recipe is better than mine. i've had burgundy mushrooms before.
    yummy.
    for those in a hurry, or a tad lazy:
    5 pounds white button mushrooms
    1 pound butter, salted
    1 liter decent dry red wine
    cover pot, bring above ingredients to a boil, then simmer for one
    hour(covered).
    your cooking time seems to be very long.

  10. #10
    Jerry Avins Guest

    Default Re: Burgundy Mushrooms

    On Dec 19, 5:19*am, A Moose in Love <parkstreetboo...@gmail.com>
    wrote:
    > On Dec 18, 9:12*pm, k...@letscook.com wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > > I snagged this recipefromThe Pioneer Womanafter watchingan episodeon food t.v. Theseare crazy delicious.

    >
    > > I used 1 pound of mushroomsand cut the recipeaccordingly.

    >
    > > Step by stepand photos soon to follow on my blog.In the meantime,http://www.flickr.com/photos/koko181/6534990499/

    >
    > > Burgundy mushrooms

    >
    > > 4 pounds white button mushrooms
    > > 1 litre Burgundy wine (other dry red wines will work)2 cups boiling water
    > > 1/2 pound (2 sticks) butter1 1/2 teaspoons Worcestershire sauce1 teaspoon dill seed1 teaspoon freshly ground black pepper
    > > 4 beef bouillon cubes
    > > 4 chicken bouillon cubes4 cloves garlic, peeledSaltCrusty bread, for serving
    > > DirectionsThoroughly wash the mushroomsand throw them intoalarge stockpot.Add the wine, boiling water, butter, Worcestershire sauce, dill seed,black pepper, beefand chicken bouillon cubesand garlic. Stir to
    > > combine.

    >
    > > Bring the mixture toaboil over medium-high heat. Reduce the heat tolowand simmer, covered, for 6 hours.

    >
    > > Remove the lid,and then continue cooking, uncovered, for 3 hours.

    >
    > > Add salt to tasteat the end of the cooking process. The mushroomswill be very dark in color. Serve straightfromthe pot or spoon themushroomsand cooking liquid intoaserving bowl. Have crusty breadnearby to soak up the deliciousness.

    >
    > > Cook's Note: Theseare even more scrumptious the next day!

    >
    > > Source: The Pioneer Woman

    >
    > > koko
    > > --Food is our common ground,auniversal experience* * * * * * * * * * * * * * * * * * * James Beard

    >
    > >www.kokoscornerblog.com

    >
    > > Natural Watkins Spiceswww.apinchofspices.com

    >
    > your recipe is better than mine. *i've had burgundy mushrooms before.
    > yummy.
    > for those in a hurry, or a tad lazy:
    > 5 pounds white button mushrooms
    > 1 pound butter, salted
    > 1 liter decent dry red wine
    > cover pot, bring above ingredients to a boil, then simmer for one
    > hour(covered).
    > your cooking time seems to be very long.


    How about doing this in a crock pot? Mixing criminis (baby bellas) and
    button mushrooms?

    Jerry
    --
    "I view the progress of science as being the slow erosion of the
    tendency to dichotomize." Barbara Smuts, U. Mich.

  11. #11
    Gorio Guest

    Default Re: Burgundy Mushrooms


    A Moose in Love;1694904 Wrote:
    > On Dec 18, 9:12*pm, k...@letscook.com wrote:-
    > I snagged this recipefromThe Pioneer Womanafter watchingan episodeon
    > food t.v. Theseare crazy delicious.
    >
    > I used 1 pound of mushroomsand cut the recipeaccordingly.
    >
    > Step by stepand photos soon to follow on my blog.In the
    > meantime,http://www.flickr.com/photos/koko181/6534990499/
    >
    > Burgundy mushrooms
    >
    > 4 pounds white button mushrooms
    > 1 litre Burgundy wine (other dry red wines will work)2 cups boiling
    > water
    > 1/2 pound (2 sticks) butter1 1/2 teaspoons Worcestershire sauce1
    > teaspoon dill seed1 teaspoon freshly ground black pepper
    > 4 beef bouillon cubes
    > 4 chicken bouillon cubes4 cloves garlic, peeledSaltCrusty bread, for
    > serving
    > DirectionsThoroughly wash the mushroomsand throw them intoalarge
    > stockpot..Add the wine, boiling water, butter, Worcestershire sauce,
    > dill seed,black pepper, beefand chicken bouillon cubesand garlic. Stir
    > to
    > combine.
    >
    > Bring the mixture toaboil over medium-high heat. Reduce the heat
    > tolowand simmer, covered, for 6 hours.
    >
    > Remove the lid,and then continue cooking, uncovered, for 3 hours.
    >
    > Add salt to tasteat the end of the cooking process. The mushroomswill
    > be very dark in color. Serve straightfromthe pot or spoon
    > themushroomsand cooking liquid intoaserving bowl. Have crusty
    > breadnearby to soak up the deliciousness.
    >
    > Cook's Note: Theseare even more scrumptious the next day!
    >
    > Source: The Pioneer Woman
    >
    > koko
    > --Food is our common ground,auniversal experience* * * * * * * * * * *
    > * * * * * * * * James Beard
    >
    > 'koko's corner' (http://www.kokoscornerblog.com)
    >
    > Natural Watkins Spiceswww.apinchofspices.com-
    >
    > your recipe is better than mine. i've had burgundy mushrooms before.
    > yummy.
    > for those in a hurry, or a tad lazy:
    > 5 pounds white button mushrooms
    > 1 pound butter, salted
    > 1 liter decent dry red wine
    > cover pot, bring above ingredients to a boil, then simmer for one
    > hour(covered).
    > your cooking time seems to be very long.


    If you're just cooking for the family, I'm cool with a pound of
    mushroom, saute in a little butter and OO on medium low. splash with a
    little Worcestershire, then add win and press some garlic in there;
    another few pats of butter, reduce. Love.




    --
    Gorio

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