Our menu for CHRISTmas dinner changes very little from year to year. There is ALWAYS roast beef and Yorkshire Pudding, Brussel Sprouts, some sort of potatoes and a salad of some sort and a cheesecake for dessert. This year is no different. Youngest son, Jared will be the chef. The menu was all worked out and the shopping done. THEN I caught Ree Drummond, The Pioneer Woman on Food Network making her Christmas meal and I KNEW I was going to have to have her Burgundy Mushroooms too. Jared agreed to make them even though he is NOT a mushroom fan.
Photo Credit: The Pioneer WomanBurgundy Mushrooms
Pionner Woman
(Printable Version)
4 pounds of White mushrooms
1 cup of butter
1 liter of burgundy wine (other red will be okay, too)
4 beef bullion cubes
4 chicken bullion cubes
1 tsp dill seed
1-1/2 tsp Worchestershire sauce
5 garlic cloves
1 tsp black pepper
2 cups boiling water
2 tsp salt
Brush the dirt off the mushrooms and then add them (whole) to a stockpot with all other ingredients, except salt. Simmer covered for 6 hours. Then simmer with the lid off for 3 more hours.Salt at the end if desired, but they probably won't need it. The mushrooms will be very dark. A few on the side of a filet makes a wonderful accompaniment!