Red wine braised mushrooms
I made these mushrooms from PW for Christmas dinner today. We served it over prime rib and at the suggestion of H's Aunt, I'm going to use the leftovers into some kind of cream of mushroom soup. I made it in the crockpot and there was way too much liquid. Here are my suggestions for the next time. Oh yes, there will be a next time.
4 lbs washed white button mushrooms
750 ml cabernet sauvignon
1 tsp freshly ground black pepper
1 tsp dill seed
1 1/2 c. water
3 tsp beef base
3 tsp chicken base
1 1/2 tsp Worchesershire
1 1/2 sticks of butter
4 cloves of garlic, crushed
Put mushrooms in a crockpot and bring all the other ingredients to a boil in a large saucepan (wine through garlic).
Pour liquid over it and cook on low for 6 hours.
Turn the heat to high and prop the top open and continue to cook for another 3 hours.
If you want, make the sauce a little thicker by removing some of the liquid (1/4 c.) and add 1-2 tbs cornstarch, mix well to combine and add back into the crockpot.
Add more cornstarch slurry if you need to.
4 lbs washed white button mushrooms
750 ml cabernet sauvignon
1 tsp freshly ground black pepper
1 tsp dill seed
1 1/2 c. water
3 tsp beef base
3 tsp chicken base
1 1/2 tsp Worchesershire
1 1/2 sticks of butter
4 cloves of garlic, crushed
Put mushrooms in a crockpot and bring all the other ingredients to a boil in a large saucepan (wine through garlic).
Pour liquid over it and cook on low for 6 hours.
Turn the heat to high and prop the top open and continue to cook for another 3 hours.
If you want, make the sauce a little thicker by removing some of the liquid (1/4 c.) and add 1-2 tbs cornstarch, mix well to combine and add back into the crockpot.
Add more cornstarch slurry if you need to.
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