Wine Mushrooms recipe

I am not the biggest red wine drinker, but love wine in food. Then I discovered this recipe and learned that red wine and mushrooms is somehow a magical combination. The mushrooms are rich, decadent and so deliciously easy to make! This was adapted from a Pioneer Woman recipe. The original recipe (especially if you cut it down) is entirely too salty and I had to half the amount of stock cube/bouillon (and I love salty foods).

Wine mushrooms close up of mushrooms by Chic n Cheap Living

This is a great dish to share on a cozy night at home or bring to a dinner party as a decadent side (guests at one party oohed and ahhed over the flavor of these mushrooms!)

Table of Contents

Wine Mushrooms

Adapted from The Pioneer Woman

Ingredients

4 pounds mushrooms
1 stick butter or 4 TBSP oil (butter does impart a richer taste though)
1 1/2 teaspoon Worcestershire sauce
1 quart red wine
1 teaspoon black pepper
2 cups boiling water
4 cubes of chicken stock
10 cloves of garlic
salt to taste

Preparation

1. Wash mushrooms and throw into 1 or 2 pots. Add the remaining ingredients except for the salt.

2. Boil mushrooms over medium high heat. Lower heat and simmer covered, for 4 hours.

3. Remove cover and simmer uncovered for 2 hours. Keep checking the consistency of the wine sauce (it will be thicker and have a deep flavor) as well as the color of the mushrooms (they will be a deep color and have absorbed the wine flavor). Turn off heat and mushrooms are ready to serve.