CHRISTmas Dinner Menu & PW's Burgundy Mushrooms

Friday, December 23, 2011

Our menu for CHRISTmas dinner changes very little from year to year. There is ALWAYS roast beef and Yorkshire Pudding, Brussel Sprouts, some sort of potatoes and a salad of some sort and a cheesecake for dessert. This year is no different. Youngest son, Jared will be the chef. The menu was all worked out and the shopping done. THEN I caught Ree Drummond, The Pioneer Woman on Food Network making her Christmas meal and I KNEW I was going to have to have her Burgundy Mushroooms too. Jared agreed to make them even though he is NOT a mushroom fan.

Photo Credit: The Pioneer Woman

Burgundy Mushrooms
Pionner Woman
(Printable Version)

4 pounds of White mushrooms
1 cup of butter
1 liter of burgundy wine (other red will be okay, too)
4 beef bullion cubes
4 chicken bullion cubes
1 tsp dill seed
1-1/2 tsp Worchestershire sauce
5 garlic cloves
1 tsp black pepper
2 cups boiling water
2 tsp salt

Brush the dirt off the mushrooms and then add them (whole) to a stockpot with all other ingredients, except salt. Simmer covered for 6 hours. Then simmer with the lid off for 3 more hours.Salt at the end if desired, but they probably won't need it. The mushrooms will be very dark. A few on the side of a filet makes a wonderful accompaniment!