I tried making Pioneer Woman’s burgundy mushrooms about 5 years ago and it was a total fail. On my part of course. After cooking for only like half of the time my liquid ran out and my mushrooms burnt and I quit. Way too much time spent for a pot of burnt mushrooms. I decided I would never try again. What mushrooms could be worth 9 hours of cook time? But you see, I really like mushrooms. They are one of my top favorite foods. And I keep seeing these mushrooms pop up on other blogs. And, basically, I just couldn’t stop thinking about these mushrooms ever since the burned batch. My problem is that 9 hours is just too long to do anything. It would require me to stay home and monitor the mushrooms all day. I just couldn’t do it. Instead, I decided to see if they would work in the crock pot.
I have been using my crock pot a ton lately. More than I ever have before. I adjusted the amount of liquid in the recipe and I couldn’t fit all 3 pounds of mushrooms in my pot. Otherwise, I used all of the same ingredients and pretty much did the same thing only in a crock pot instead of on the stove top. I let them cook about 10 hours total. The first 6 hours I let them cook with the lid on. The next 4 hours I removed the lid in order to let some of that liquid evaporate. The mushrooms did not absorb all of the liquid but they took on a lot of bold, rich flavor from the wine, garlic, and bouillon cubes. I think this is a really great recipe to make for Thanksgiving. Aside from cleaning off the mushrooms and turning the crock pot on it is totally hands free. You can start them in the morning and they will be ready for you at dinner time. You could even make them the night before. They would be a great addition to any Thanksgiving table.
Here is what you’ll need
Combine all ingredients in the crock pot
Takes a while, but worth every minute!
- 3 pounds white button mushrooms
- 1 1/2 sticks butter
- 1 teaspoon worcestershire sauce
- 1 quart burgundy wine
- 1 teaspoon ground pepper
- 1 1/2 cups boiling water
- 4 chicken bouillon cubes
- 4 beef bouillon cubes
- 1 teaspoon dill seed
- 5 cloves garlic, peeled
- salt
- Clean the mushrooms; do not remove stems or slice.
- Combine all ingredients except for salt in your crock pot.
- Cook on low for 6 hours.
- Remove lid and cook on high for 4 hours.
- Add salt if desired.
- Note: I could only fit 3 pounds of mushrooms in my crock pot. If you can fit more go ahead. There will still be enough liquid.
