Friday, December 28, 2012

Red Wine Braised Mushrooms

For Christmas, I made these mushrooms to go along side my famous Bourguignon Style Pot Roast.  I used one of my favorite Cabernet Savignons' and I suggest you do the same.  The rich red wine paired with a lot of butter and a bit of beef stock reduces into a ridiculously delicious dark glaze.  Even guests who stated they "hate" mushrooms gave these babies a try and loved them.  They are hands down the most delicious mushrooms I have ever eaten.  These would also be wonderful piled on top of a steak or other large hunk of beef.  Yes, they do take a long time to prepare but they are oh-so-worth-it.  Enjoy!

The most rich and delicious mushrooms I have ever eaten
4.b whole white button mushrooms
1 bottle dry red wine
2c beef stock
2 sticks butter
1tsp worcestershire sauce
1tsp dill
1tsp black pepper
4 cloves garlic, peeled and minced
salt, if needed

1. Wash the mushrooms and throw them in a large stock pot.  Add the wine, beef stock, butter, worchestershire sauce, dill, garlic and black pepper.  Stir.
2. Bring to a boil over medium high heat.  Cover and simmer on low for about 3 hours.  Remove the lid and continue to boil, uncovered, for another 3 hours or until all liquid is absorbed and mushrooms are saturated in flavor (you may need to stir occasionally to keep garlic from burning but I pretty much left them alone).
3. Salt if needed (mine didn't need any).  Serve straight from the pot or spoon into a serving bowl.  These won't last long but if they do they are even better the next day!

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