All Day Mushrooms Recipes

ALL DAY MUSHROOMS

All Day Mushrooms image

This is an odd recipe for mushrooms! It is from a Paula Deen cookbook, and she says they are worth the time. And, yes you are reading it right - cook time is 8 hours.

Provided by SkinnyMinnie

Categories Vegetable

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs button mushrooms, whole
1/2 cup butter (1 stick)
2 cups Burgundy wine
1 tablespoon Worcestershire sauce
1 teaspoon garlic, minced
1 teaspoon dried dill
1/2 teaspoon pepper
2 chicken bouillon cubes
2 beef bouillon cubes

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.

Nutrition Facts : Calories 198, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.7, Sodium 450.1, Carbohydrate 8.9, Fiber 1.8, Sugar 3.4, Protein 5.8

"ALL DAY" MUSHROOMS

Categories Mushroom Appetizer Boil

Yield 8 Servings

Number Of Ingredients 11

Ingredients

4 pounds fresh mushrooms
1/2 - 1 pound butter
1 quart burgundy-type wine
1 1/2 Tbsp. Worcestershire sauce
1 tsp. dill seed
1 tsp. ground pepper
1 tsp. garlic powder
2 cups boiling water
4 tsp. granulated beef bouillon
4 tsp. granulated chicken bouillon
2 tsp. salt (optional)

Steps:

Clean mushrooms. Combine all ingredients in a large pan. Bring to a slow boil. Reduce to a simmer and cover. Cook for 5 - 6 hours. Remove lid and cook for another 3 - 5 hours until liquid barely covers mushrooms. Season with salt to taste if desired being careful to not over-salt. Serve in a chafing dish with food picks or as a side dish. If any mushrooms remain, refrigerate until cool. Divide in several packages and freeze in"Zip Lock Freezer Bags". Reheat when ready to use and serve.

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