Thursday, December 27, 2012

Marinated Mushrooms

Marinated Mushrooms
This is another great recipe from our friend Carrie Jackson.  I have tasted the mushrooms and highly recommend this recipe.
Ingredients:
4 pounds whole mushrooms (1-2" cut in half if too large)
1 quart hardy Burgundy wine
1/4 pound butter
11/2 teaspoon worcestshire sauce
1 teaspoon dill
1 teaspoon pepper
1 teaspoon garlic powder
2 cups boiling water
4 beef bullion cubes
4 chicken bouillon cubes
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Directions:
Cut mushroom stems flush with mushroom caps.  (do not pull stems out.).  Bring all ingredients to a boil, add mushrooms and simmer covered.  Remove cover and simmer 3 to 5 hours, until liquid barely covers mushrooms.  Serve with toothpicks in a warming casserole. 



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