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Burgundy Mushrooms

These are so good.  In the past few days we have made 2 batches.  One batch was served over 2bone center cut pork chop.  The other batch was served with Thanksgiving diner.  Easy, but long cook and well worth it.
Here is the link:

First batch, the wine was a Cote du Rhone, 70% Garnache and 30% Syrah mushrooms sliced into even pieces
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Second batch using a Spanish Garnache
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Large, small and mini SW Austin

Comments

  • Looks great but a 9 hour cook? I'll have to try em though
    LBGE
    Go Dawgs! - Marietta, GA
  • I put them on the night before and just let them go.  No babysitting required and the aroma in the morning was sublime  
    Large, small and mini SW Austin
  • CSRAEggerCSRAEgger Posts: 18
    edited November 2012
    I did these 2 weeks ago. Got the idea/recipe from another message board. Everyone loved them. Well worth the wait. We dipped crusty bread in the broth. Yummy.
  • Richard FlRichard Fl Posts: 8,086
    I did 2#'s for T-day to go with a crown roast of pork.  Used 1/2 recipe and Carlo Rossi Burgundy.  9 hours on high in a crock pot.  All were gone by the end of dinner. Will do again. Saving leftover liquid for a roast or something??
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