patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
On My Way to the Market
Buy at AllPosters.com
La Belle Cuisine
The Pioneer Woman Cooks:
Recipes from an Accidental
Copyright 2009 Ree Drummond
Publisher William Morrow
The Pioneer Woman Cooks (blog)
Prep Time: 5 Minutes
Cook Time: 9 Hours
[from the PW
blog]: "When I’m asked which of the recipes in my repertoire I
could not bear to live without, I usually respond with a list of around five or
six dishes. A woman needs options, after all. While some items on my favorite-dishes-of-all-time list can change depending on the season, the placement of
the moon, and my hormone level, one recipe that remains there—and will eternally—are these indescribably decadent burgundy mushrooms.
My mother-in-law introduced me to them years ago. We innocently walked into
her house for a holiday dinner, and I fainted just after crossing the threshold
of her front door because the heavenly scent slayed me. I was slain. Slay me it
did. Then I was revived by paramedics (okay, by Marlboro Man, who poked me
in the ribs with a branding iron) and went into the kitchen and actually tasted
one of the mushrooms. I absolutely died.
I never woke up. This person who blogs daily here is just an apparition.
Here’s the recipe. They’re absolutely perfect for fall, and even more perfect
for holiday meals, especially those involving a beef main course. Prime rib,
tenderloin, any specialty beef dish is made even more delectable with these
mushrooms as a side dish.
(Note: Directions below are correct. Nine hours of cooking time is not a
But here’s a little secret: These mushrooms are so rich and divine, they’re
actually meat-like in texture themselves. So I love dishing up a bowl and
eating them as a main course with a salad and crusty French bread.
won’t believe how good they are."
4 pounds white button mushrooms
1/2 pound (2 sticks) butter
1 1/2 teaspoons Worcestershire sauce
1 liter Burgundy wine (other dry
red wines will work)
1 teaspoon freshly ground black pepper
2 cups boiling water
4 whole chicken bouillon cubes
4 whole beef bouillon cubes
1 teaspoon dill seed
1 teaspoon garlic powder (from PW blog:
5 cloves garlic, peeled)
2 teaspoons salt (optional)
1. Thoroughly wash the mushrooms and throw them into a large
2. Add all the remaining ingredients except the salt. Stir to combine.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low and simmer, covered, for 6 hours.
5. Remove the lid, then continue cooking, uncovered, for 3 hours.
6. Add salt to taste at the end if desired. The mushrooms will be
dark in color.
7. Serve straight from the pot or spoon the mushrooms and cooking
liquid into a serving bowl.
Have crusty bread nearby to soak
up the deliciousness.
Mushrooms keep for days in the fridge. You’ll love ‘em!
[What's not to love???]
Featured Archive Recipes:
Asparagus with Mixed Mushrooms
Craig Claiborne's Braised Chinese
Mushrooms for a Crowd
Gigi’s Potatoes, Onions and
Mushrooms au Gratin
Julia's Sautéed Mushrooms in Cream
Michele's Mushroom Soup with Pasta
Mushrooms and Onions au Gratin
Mushroom Tarts with Onions and Walnuts
Portobello Mushrooms Pretending
to Be a Filet Mignon
Index - Vegetable Recipe Archives
Index - Side Dish Recipes
Index - Thanksgiving Recipes!
Daily Recipe Index
Recipe Archives Index