Drunken Mushrooms Recipes

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DRUNKEN MUSHROOMS



Drunken Mushrooms image

This recipe actually cooks for 3-5 hours. Put it on in the morning and let it simmer most of the morning. TRUST ME ON THIS...everyone will go crazy for these!!!

Provided by The Kissing Cook

Categories     Summer

Time 6h

Yield 10 mushrooms, 10 serving(s)

Number Of Ingredients 10

3 beef bouillon cubes
3 chicken bouillon cubes
3 vegetable bouillon cubes
4 -5 lbs fresh whole mushrooms, stems trimmed
4 tablespoons butter
1 quart Burgundy wine
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried dill weed
1 teaspoon ground pepper
1 teaspoon garlic powder or 1 garlic clove, minced

Steps:

  • In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours.
  • Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms.
  • Adjust seasonings before serving.

DRUNKEN MUSHROOMS



Drunken Mushrooms image

An impressive topping to any steak without a lot of effort or ingredients. Sweet and garlicy. The concord wine needs to be very sweet for this recipe. Not a wine you would normally drink. I use Manischewitz Concord Grape. The wine will almost carmalize during cooking. You may use canned mushrooms but fresh seem to absorb the flavors better. If you use canned mushies, drain the liquid.

Provided by racrgal

Categories     Low Protein

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

1 tablespoon butter, melted
1 tablespoon garlic, minced
8 ounces mushrooms, washed and sliced
1 cup wine, sweet concord grape

Steps:

  • Melt butter in medium skillet.
  • Add mushrooms and garlic. Cook just until tender.
  • Add wine and reduce heat to simmer.
  • Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 12

4 pounds white button mushrooms
1 liter 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

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.

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