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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
Second batch using a Spanish Garnache
Large, small and mini now Egging in Rowlett Tx


  • Looks great but a 9 hour cook? I'll have to try em though
    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 now Egging in Rowlett Tx
  • 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: 8,247
    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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