Burgundy mushrooms - WOWSER!

RRP

Yes, I have mentioned this side dish before but we have newbies here all the time. This is a recipe posted in Sept, 2010 by Ree.

Yesterday I started with 4.5 pounds of white button mushrooms. After cleaning them I started the 6 hour cook.



After the 6 hour simmer the lid came off for another 2.5 hours.


The result was 8 packages to the freezer in FS bags of 12 mushrooms each plus the au jus. We love these with several of our steak dinners. Yes it took time, but well worth it!

I meant to mention this time I choose pinot noir for the quart of wine.

epcotisbest

Wow, that has a lot of potential. Looking forward to seeing the finished dish.

RRP

epcotisbest said:

Wow, that has a lot of potential. Looking forward to seeing the finished dish.

I was having trouble posting the pictures so I had to keep editing.

epcotisbest

RRP said:

epcotisbest said:

Wow, that has a lot of potential. Looking forward to seeing the finished dish.

I was having trouble posting the pictures so I had to keep editing.

Nice. Bet those were wonderful with a steak. And more for later, even better!

JohnEggGio

I’m thinking intense flavor.  As a mushroom lover - a must try.  There are some growers near me where I can get bulk purchases.

Thanks!

RRP

These were 3 boxes of 24oz and while I bought them from SAMS they were actually grown just up the road from us in Princeton, IL. What I really liked about them was how clean they were and needed very little cleaning as compared to the much smaller and dirty ones I typically buy at Kroger in tiny 8oz packages.

baychilla

Was there a link to a recipe that I missed?

RRP

Link is here: 
http://Tasty kitchen.com/recipes/sidedishes/burgundy-mushrooms/

Leopoldstoch

Great looking cook! I’m sure those shrooms will be tasty!!

CPARKTX

Great idea. How do you reheat them?

RRP

CPARKTX said:

Great idea. How do you reheat them?

Since I packaged them in Food Saver bags leaving the top open, then freezing those, I then sealed after frozen. When I want them for a meal, I thaw them still packaged over night. Then I place the bag still sealed into a pot of water on the stove and heat to boiling, then simmer still in th sealed bag.

Wolfpack

I agree with Ron- I made them when he posted before and they are fantastic. 

caliking

I think I see a lot of garlic in there, so I'm in. Bookmarked. 

baychilla

RRP said:

Link is here: 
http://Tasty kitchen.com/recipes/sidedishes/burgundy-mushrooms/

Thanks, any idea what 9 hours of simmering does versus a lesser amount?  Whats the texture like after 9 hours?

RRP

baychilla said:

RRP said:

Link is here: 
http://Tasty kitchen.com/recipes/sidedishes/burgundy-mushrooms/

Thanks, any idea what 9 hours of simmering does versus a lesser amount?  Whats the texture like after 9 hours?

First time I ever made them I made only 2 pounds and the total time was only 7 hours and the liquid had nearly boiled off. Texture is like a piece of tender steak - chewy.

Durangler

I've done these...
They are legit...

@RRP, any noticeable difference in the wine choice?

RRP

Durangler said:

I've done these...
They are legit...

@RRP, any noticeable difference in the wine choice?

I stick with $10 a bottle. Thing is the burgundy classification is pretty wide and essentially takes in many types of red wine. Seems like today there are so many blended red wines on the market. I just stick with the ones we drink such as Pinot noir and  I've never had any bad batches of these mushrooms. 

pgprescott

RRP said:

Durangler said:

I've done these...
They are legit...

@RRP, any noticeable difference in the wine choice?

I stick with $10 a bottle. Thing is the burgundy classification is pretty wide and essentially takes in many types of red wine. Seems like today there are so many blended red wines on the market. I just stick with the ones we drink such as Pinot noir and  I've never had any bad batches of these mushrooms. 

Plenty of good bottles at 10. Nice post Ron. 

baychilla

Re Burgundy wines: Pinot Noir and/or Beaujolais are the reds from the region (the Beaujolais generally being from Gamay grapes).  The French take a very different view of wine labeling than say I'm used to as a Californian.  That being said I still prefer the French stuff.