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Burgundy Mushrooms again - a terrific side dish
Here's a link to The Pioneer Woman recipe:
http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/
Comments
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Yum Ron! Bring those up here and I'll brave the heat for the protein. However, the au poivre sounds awesome. Enjoy buddy!
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Mmmm . . . I love mushrooms! But, sadly, my husband and daughter do not. :-( They look really yummy!
I peeked at the recipe. Eight bouillon cubes! Do you find it to be salty (especially with the additional two teaspoons, if desired)? We try to do lower sodium . . . all those bouillon cubes made alarms go off in my mind. I wonder how it would be with half that amount . . .
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mrs_story said:Mmmm . . . I love mushrooms! But, sadly, my husband and daughter do not. :-( They look really yummy!
I peeked at the recipe. Eight bouillon cubes! Do you find it to be salty (especially with the additional two teaspoons, if desired)? We try to do lower sodium . . . all those bouillon cubes made alarms go off in my mind. I wonder how it would be with half that amount . . .Re-gasketing America one yard at a time. -
I love mushrooms. Sort of like oysters. I like them anyway you can cook them. I am going to have to give this a try.Morristown TN, LBGE and Mini-Max.
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pgprescott said:Yum Ron! Bring those up here and I'll brave the heat for the protein. However, the au poivre sounds awesome. Enjoy buddy!Re-gasketing America one yard at a time.
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Hey I'll throw in a couple great bottles of red wine to sweeten the deal.
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mrs_story said:Mmmm . . . I love mushrooms! But, sadly, my husband and daughter do not. :-( They look really yummy!
Re-gasketing America one yard at a time. -
SWMBO makes this exact recipe. One of my favorites. I'll definitely try the freezing method and make larger batches~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Thanks Ron. In reading the recipe, I can't seem to understand what they are saying below? So, exactly how much wine???
4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine (other Reds Will Work)
Apollo Beach, FL -
Wardster said:
Thanks Ron. In reading the recipe, I can't seem to understand what they are saying below? So, exactly how much wine???
4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine (other Reds Will Work)
BTW I never boil my water either!Re-gasketing America one yard at a time. -
RRP said:Don't you ever make something just for yourself to enjoy and not feel selfish? These freeze really well and when I make a 3 or 4 pound batch I divvy them up into serving sizes that I know we will like for a meal and freeze them in Tupperware. They stack nice and stay nice without freezer burn. I've even had a batch that was 14 months old and it was like fresh!
On occasion I do, but not too often. If I want mushrooms, I'll pick some up and saute them for myself at lunch that day. Or when I make miso soup I say, "To Hell with everyone else!" and fix it the way I want (lots of shiitake mushrooms, tofu, wakame, etc. . . . all the things they don't really like!). Miso soup is for ME, and if they have some that's fine. If they don't, more for me.
I might have gotten this from my Japanese mom, but there is this STRONG desire to please my loved ones with the food that I cook. It gives me great joy/pleasure for them to enjoy whatever I've prepared for them. So, if they don't like something, I just don't fix it very often. Too bad for me, because if they enjoyed mushrooms we'd have them regularly.
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RRP said:Wardster said:
Thanks Ron. In reading the recipe, I can't seem to understand what they are saying below? So, exactly how much wine???
4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine (other Reds Will Work)
BTW I never boil my water either!LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
XC242 said:RRP said:Wardster said:
Thanks Ron. In reading the recipe, I can't seem to understand what they are saying below? So, exactly how much wine???
4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine (other Reds Will Work)
BTW I never boil my water either!
http://thepioneerwoman.com/cooking/burgundy-mushrooms/
and here is the link I posted:
http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/
Re-gasketing America one yard at a time. -
Watching her show, there's not much that she makes that I don't think I would like. Those mushrooms look delicious!Grilling year round in Orlando, FL on a large BGE & Santa Maria
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Wow, those look amazing!!
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We absolutely love burgundy mushrooms here. I always make a huge batch but they never last for leftovers.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
@RRP
Ron, I would say that looks like money, but someone may think that I'm making a joke
Grest looking grub ole buddy.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Ron Burgundy Mushrooms.... Stay classy Central Illinois
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RRP got me hooked on these several years back, now everytime I am in Winn Dixie I look for the discounted shrooms, usually $1.00/lb and buy them all. I tried this is a crock pot a few years back and the idea was great, but concluded tht the 3 hours with the top off is necessary. Here is my latest method. IHave a friendly wholesaler who sells me a 9=10/lb boxes around $8.00.Mushrooms, Button, Burgundy, #2INGREDIENTS:9 lbs White Button Mushrooms, apprx 400 pieces3 Sticks Butter3 Tsp Worcestershire Sauce9 Cups Burgundy Wine, I use Carlo Rossi (other Reds Will Work)3 Tbs Freshly Ground Black Pepper4 cups Boiling Water7 Chicken Bouillon Cubes7 Beef Bouillon Cubes4 Tbs Dill Seed20-25 cloves Garlic Clove, minced or pressed2 tsp Salt, I leave the salt out4 Tbs Kitchen Bouquet (Thanks to RRP for the idea)PROCEDURE:1. Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.2. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.3. Remove the lid, then continue cooking, uncovered, for three hours.4. 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. Dip crusty bread in the juice---yum!5. These freeze very well. 15-20 shrooms and cup liquid is a nice portion for 2 adults.6. Mushrooms keep for days in the fridge. You'll love 'em!7. Took out of the 10# box about 18-20 of the larger ones and stuffed with cream cheese, minced clams and some seasoning and baked on BGE for 20 minutes @ 325F.Yield: 16 pints--1 cup mushrooms & 1 cup juiceSourceSource: The Pioneer Woman, 2014/12/20Web Page: Web Page: http://thepioneerwoman.com/cooking/2010/09/burgundy-mushrooms/#recipe-form-91191Author NotesRichard Fl 2014/12/20 Originally recipe from Pioneer Waman startedd with 4 #'s mushrooms but they go so fast thought I would try 9#'s. Worked VERY well. Also a few years back tried a batch in a crock pot but they did not have the flavor. Worked well to cook them but the liquid had not thickened and had a watery texture.******************************These notes refer to the original Pioneer Woman for 4 #'s ShroomsRRP -2014/12/14Over the years I have made this several times and the great thing about the finished dish is it can be divided and frozen so it can be enjoyed with ease even a couple years later! I simply know that for my wife and I we will be full sharing 16 to 18 of these finished mushrooms so I divide from there. BTW count wise I have found a 4 pound package will have around 80 mushrooms.I follow the recipe for the most part except for the 5 cloves of garlic instead of just leaving them peeled I prefer them to be smashed and scattered. Also 2 teaspoons of salt is not enough for our tastes and I use 4 teaspoons of coarse kosher salt instead. Also to enhance the deep rich color I add 1 teaspoon of Kitchen Bouquet.The first time I made it I used a good burgundy which cost me $15 for a standard 750 ml bottle. Since then I have found that cheaper Glenook Burgundy from Kroger works just as well! Just don't use any old stale burgundy which may have already started to turn sour and have a vinegar smell or taste.Though the recipe says 9 hours be sure to keep a good eye on them the last 3 hours when cooking uncovered as the liquid may bubble and get too concentrated, so cut it to 7 or 8 hours if need be, but I like too run the 9 hours myself.Lastly as for freezing I divvy up the mushrooms into Food saver bags and then divide the delicious "juice" amongst the number of FS bags. Be sure the juice is still warm and the butter has not yet started to firm up. I then fold over the edge and just place a bag clip on the bags and stand them upright in a shallow dish and place all in the freezer. The next day when frozen then I seal the FS bags. This does two things...keeps the juice from being sucked into the machine plus now being frozen the mushrooms will retain their shape and will not be flattened into a glob that they would have been if vacuum sealed while still flexible.One last thing - these are rich!!!Ron
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@Richard Fl- will this work okay in a crock pot if you remove the lid or does the crock pot not have enough horsepower to simmer/reduce?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I have probably done 10 batches or so over the years and as long as the adult beverage holds up I would not make any changes, with the top on the mushrooms get nice and plumpy, but with the top- off would be afraid the liquid would evaporate.
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