It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's recipe comes from The Pioneer Woman.
4 lbs. white button mushrooms
2 sticks butter
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1 1/2 teaspoons Worcestershire Sauce
1 liter (about four cups) burgundy wine, or any dry red wine
1 teaspoon freshly ground black pepper
2 cups boiling water
4 whole chicken bouillon cubes
4 whole beef bouillon cubes
1 teaspoon dill seed
5 cloves garlic, peeled
2 teaspoons salt
Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
Remove the lid, then continue cooking, uncovered, for three hours.
Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Makes 8 to 10 servings.