Thursday, May 26, 2011

Etheral Mushrooms

This is a "Wow!!! What the heck is in this!!??" type of recipe. These mushrooms live up to their name and you will be the star of any party you bring them to. They are just heavenly and melt in your mouth. This is not my usual light dish, but remember I made these in honor of a chef and the occasion was special. If you generally eat healthy, a dish like this in moderation is perfectly fine to enjoy once in a while.

This recipe is from my parents' neighbor and she brings them to most gatherings, with all the neighbors drooling as she carries them in. After finally getting the recipe, my mom attempted to recreate them a couple of times and knew it just did not taste the same. She was sure her friend was holding out some secret ingredient. Turns out, the type of bouillon is the secret... try to use paste instead of the cubed version if you can find it. It does make a difference! This is the brand I found at Bristol Farms.
  • 2 lbs regular white button mushrooms
  • 2 cups Burgundy (Or just use pinot noir for a less expensive option)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dill seed (I could only find Dill weed at my grocery store which worked fine)
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 cup boiling water
  • 2 tsp beef bouillon paste (or use 2 cubes if you cannot find the paste)
  • 2 tsp chicken bouillon paste (or again, use 2 cubes if you cannot find)

Combine all ingredients except mushrooms in Dutch oven. Bring to a boil over medium heat. Add mushrooms.

Reduce to simmer. Cook 5-6 hours with pot covered.

Remove lid and cook another 3-4 hours.

This is really the most simple recipe, but it does have a very long cooking time. Plan ahead. I find it best to make the night before. I let it simmer all night (even though it says 5-6 hours, I cooked it longer and thought it turned out better) then continue cooking with the lid off the day of your party.

Serve as an appetiser with toothpicks. The mushrooms will be very dark.



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