Burgundy Mushrooms

Austin Egghead · November 2012

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:

http://thepioneerwoman.com/cooking/2010/09/burgundy-mushrooms/

First batch, the wine was a Cote du Rhone, 70% Garnache and 30% Syrah mushrooms sliced into even pieces

Second batch using a Spanish Garnache

SmokinDAWG82 · November 2012

Looks great but a 9 hour cook? I'll have to try em though

Austin Egghead · November 2012

I put them on the night before and just let them go. No babysitting required and the aroma in the morning was sublime

CSRAEgger · 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 Fl · November 2012

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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Burgundy Mushrooms

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