Start these mushrooms in the morning-they take 9 hours! If you can’t stay home to watch the stove, make them in a slow cooker on low.
| Total: | 9 hr 15 min |
| Prep: | 15 min |
| Cook: | 9 hr |
| Yield: | 12 servings |
| Total: | 9 hr 15 min |
| Prep: | 15 min |
| Cook: | 9 hr |
| Yield: | 12 servings |
Ingredients
- 4 pounds white button mushrooms
- 1 cup (2 sticks) butter
- 4 cubes low-sodium chicken bouillon
- 4 cubes low-sodium beef bouillon
- Freshly ground black pepper
- 1 teaspoon dill seeds
- 5 cloves garlic
- 1 liter burgundy wine (or any red wine, such as cabernet or merlot)
- 1 1/2 teaspoons Worcestershire sauce
- Kosher salt
Instructions
- Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
- After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
- After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 249 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 603 mg |
| Serving Size | 1 of 12 servings |
| Calories | 249 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 603 mg |
Reviews
I make this every year for our New Year’s Eve dinner party. They are amazing and everyone always looks forward to them! Thank you Ree!
I make these every Christmas and they are a huge hit! Two notes: 1) To the person who said they were way too salty: they were for me the first time I made them. It’s very important that you follow the directions and use only low sodium bouillon. Some versions of this recipe don’t specify that, but it’s crucial that you don’t use regular bouillon cubes. 2) I find that they don’t really need to cook nine full hours. I put them on when we finish opening presents and take them off when we are ready to eat in the evening and they are always delicious. You do have to monitor the heat level to make sure they don’t overcook and I often add more wine or water during the day.
Always a hit!!! Makes the whole house smell wonderful while cooking!!!
Wonderful as I did not add salt this was beyond delicious with the standing rib and parsley potatoes and of course Yorkshire pudding
Way too salty and I add salt to everything. Had to throw them out. Failed Christmas Day dish.
SO AMAZING!!!! I make these every Christmas to go along with our prime rib meal. Instead of making au jus for the prime rib the mushroom juice does the trick. It’s like eating a savory candy.
This was a hit at our house, too! Thanks Ree, I know I can always trust your recipes!!
Easy as can be, and it’s always a hit! This is a really great vegetable to cook for holidays as it can just sit on the stove while you prep other dishes.
I’ve made this dish for the past four years for thanksgiving. The smell alone will knock your socks off. The flavor is outrageous. Unbelievable. Everyone wants the recipe. I wish they didn’t take so long to make or we would have these things once a week!!
I made this to take to my son’s house for a Easter dinner….took home an empty pan! It’s worth the long cooking time….every minute! I was asked for the recipe by all who were lucky enough to get some