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