Tipsy Mushrooms

Make and serve with a dry, earthy red like Morovino Cabernet Sauvignon. This is one of those seems-complicated-but-is-really-a-dump-it-all-in-your-slow-cooker kind of thing.  You can do this on top of the stove (that’s what the original recipe from the 1970’s cookbook said to do, but plan to be simmering for 2 – 3 hours!

3 beef bullion cubes
3 vegetable bullion cubes
3 chicken bullion cubes (yep, this recipe is old school)
2 C. water
4-5 lbs fresh mushrooms (I use Baby Bellas)
4 T. (yes, that means Tablespoons) of butter
1 ½ bottles Morovino Cabernet (No Morovino? Shame on you! Use a dry, earth style of wine)
1 ½ t. Worchestershire sauce
1 t. dried dill (OR, try with 1 t. dried herbes d’Provence if you don’t like dill)
1 t. ground pepper
3 large cloves of garlic, minced

First, a word about the mushrooms. 5 lbs is 2 large Costco mushroom containers. You can use white button mushrooms or baby Bellas. My original recipe says to trim the stems, but life is short and stems are delicious. I leave them on. Clean the mushrooms by rinsing them vigorously under running water, then shaking them dry. They are going to be immersed in liquid so don’t worry if a little water is still on them. ALSO, mushroom growing medium is sterile. So I never freak out if there’s a little mushroom dirt still on them – it adds minerals!

OK, break out your slow cooker – at least 4 quart. Put all the bullion cubes in a 4 cup measuring cup filled with 2 cups of water and microwave on high til the bullion cubes dissolve. Don’t have veggie, beef and chicken bullion cubes? Mix and match whatever you have, as long as it totals 6 cubes. Dump ALL the ingredients in the slow cooker and set it for high for 4 – 6 hours. When you get home, turn the slow cooker down to warm, then use a ladle to get out as much of the cooking liquid as you can. Put it in a saucepan and boil it until it reduces and thickens a bit, then add it back to the slow cooker until you are ready to serve. NOTE: If the mushrooms have turned black, you are doing this right. They look weird, but taste GREAT. A great appetizer (serve with cocktail picks), or fabulous as a side for a steak or roasted chicken. On the remote chance you have any left, slice/dice them and use them in a mushroom omelet!

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