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Burgundy Mushrooms by mzfunk

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  • Burgundy Mushrooms by mzfunk

    mzfunk
    Posted September 07, 2004 05:48 AM

    I make these for almost every party. People love them even avowed "mushroom haters".

    Burgundy Mushrooms

    2lbs. fresh button mushrooms
    1 bottle burgundy wine (please do not use a cheap cooking wine)
    1 tsp. garlic powder
    1 tbsp. salt
    1 stick of butter

    Wash mushrooms thoroughly, cutting off surplus stems so as to leave no more than 1/2 inch stem.
    Put washed mushrooms in a deep saucepan, barely covered with water. Boil for 7 minutes, then drain.
    After draining the mushrooms, return mushrooms to the saucepan and cover with a full bottle of burgundy wine. Add garlic powder, salt and bring to a boil. Lower heat and simmer 20 minutes. Drain and place in a bowl or chafing dish and let 1 stick of butter, broken into chunks, melt over the mushrooms. Serve them in bowl or chafing dish* with a good supply of toothpicks to spear them. Makes approx. 180
    *I have also used a crockpot on low.
    Recipe from Mountain Cooking by the friends of Waterville Valley N.H. Published 1975
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