I’m not even quite sure how to write this post. I can’t seem to focus because all I’m thinking about is if it would be weird to make a pot of these for myself tonight. Yes. Yes, it would be weird.
There is a crazy amount of goodness going on in these. To start, butter. Win. A whole bottle of red wine. Win again. Dill, fresh garlic, sea salt, Worcestershire sauce. The list goes on and on.
And yet it gets better.
They slow cook. For nine hours. And they sit oh so perfectly right next to the roast beast.
Are you still with me? Or have you run off to the store frantically grabbing packages of white button mushrooms, pushing people over in the process?
I don’t judge you. In fact, I applaud you.
Make them now. Make them for your holiday dinner. Just please, make them. You won’t regret it. The smell alone will send you into a dreamy mushroomy state. One that is legal.
Please be warned though that if your family is anything like mine, there won’t be one single mushroom left. In fact, I maxed out how many mushrooms can actually fit in my red pot last year and there still wasn’t one left over. Now with my sister in law, the one who deemed these dream worthy, pregnant I have to say I’m a bit concerned.
- 4 pounds White Button Mushrooms
- 2 sticks Butter
- 1-1/2 teaspoon Worcestershire Sauce
- 1 quarts Burgundy Wine (other Reds Will Work)
- 1 teaspoon Freshly Ground Black Pepper
- 2 cups Boiling Water
- 4 whole Chicken Bouillon Cubes
- 4 whole Beef Bouillon Cubes
- 1 teaspoon Dill Seed
- 5 cloves Garlic, Peeled
- 2 teaspoons Salt
- Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
- Remove the lid, then continue cooking, uncovered, for three hours.
- Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice, oh my.
- Mushrooms keep for days in the fridge so this is a great make ahead holiday dish!