Burgundy Mushrooms (+ Slow Cooker Instructions)
White Button Mushrooms, washed
Butter (2 sticks)
Burgundy Wine (any full-bodied red wine can be subbed)
whole Chicken Bouillon Cubes
whole Beef Bouillon Cubes
Stove Top Instructions
Add mushrooms, butter, wine, Worcestershire Sauce, pepper, water, bouillon cubes, dill seed, and garlic to a large pot.
Bring the mushrooms to a boil over medium-high heat. Reduce heat to low and simmer. Cover the pot and cook for 4 hours. Remove the lid and continue cooking, uncovered, for 2 hours.
Serve from the pot or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.
Slow Cooker Instructions
Place all ingredients into a slow cooker.
Cook on low for 8-9 hours.
Serve from the slow cooker or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.
Recipe adapted from The Pioneer Woman