9 Hour Mushrooms Recipes

BURGUNDY MUSHROOMS

Steps:

• 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.

HAPPY HOUR MUSHROOMS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet.
• Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture.
• Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling.
• Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.

9 HOUR MUSHROOMS

Steps:

• Combine all ingredients in large pot. Bring to a boil, Then simmer 5-6 hours. Stir occasionally Remove lid & simmer 3-4 hours longer til liquid Barely covers mushrooms. Stir occasionally Tips: Costco has nice big mushrooms in 1-lb packages, which is nice because they really cook down. Rinse the dirt off, but that is it. I typically start them the night before, cook for a few hours, turn them off & let sit overnight on the stove. Turn them on to cook the last few hours prior to serving so you can serve warm. Some people serve in a chafing dish. I find they don't typically last long enough to bother with one! They can be frozen. They can be micro-waved. They are fool-proof, which is why I like them!

BURGUNDY MUSHROOMS

Steps:

• Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
• After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
• After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.

HAPPY HOUR MUSHROOMS

Steps:

• Remove stems from mushrooms and reserve for another use.
• In a small pan over medium heat, melt 2 tablespoons of the butter; brush over mushroom caps, coating thoroughly.
• In a small bowl, stir together remaining 4 tablespoons butter, garlic and cheese until blended; stir in wine, soy and cracker crumbs until well blended.
• Place mushrooms, cavity side up, on a rimmed baking sheet; mound filling in mushrooms, pressing in lightly.
• Broil about 6 inches from heat until bubbly and lightly browned, about 3 minutes; serve warm.

ALL DAY MUSHROOMS

Steps:

• Wet a paper towel and wipe any dirt from the mushrooms.
• 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. Stir occasionally so that all of the mushrooms are completely coated with the cooking liquid.
• Remove the cover and cook for an additional 4 hours.
• The mushrooms will shrimk by half and become saturated with cooking liquid.
• Remove with a slotted spoon and serve in a bowl.