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Burgundy Mushrooms


Annually, Lou and I hosted a Valentine’s Appetizer Fair at our home in Belzoni. Friends were invited over and asked to bring their favorite appetizer. I asked some of my older friends to stop by as official judges for the event. Competition was fierce. It was such a fun night for Lou and I as demonstrated by the fact that two of our four children were born in November. Do the math.

Our young friend, Dana McClellan brought this winning recipe and it’s been a favorite in our home ever since. Most every charcuterie board of mine includes these little golden nuggets. Warning, they turn a very dark burgundy in color. At Madeleine Dear’s wedding I overheard a guest say, “Oh, look! They have chocolate mushrooms”. That still makes me chuckle. Be sure to add these to your Friday night board.

Burgundy Mushrooms


Ingredients: 4 sticks butter 1-quart hearty burgundy 1 1⁄2 tablespoons Worcestershire sauce 1 teaspoon dill seed 1 teaspoon black pepper 1 teaspoon garlic, minced 2 cups boiling water 4 cubes beef bouillon 4 cubes chicken bouillon 4 pounds mushrooms

Directions: Melt butter in large Dutch oven. Add all ingredients, except mushrooms, and mix well. Once ingredients are mixed, add the mushrooms. Bring to a slow boil; reduce heat, cover and cook 3 to 5 hours. Remove cover and cook an addition 2 to 2 1⁄2 hours. Let cool to room temperature. Do not stir! This dish freezes well. Just reheat and serve.


FNPP Burgundy Mushrooms
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