Anyways, back to the recipe. Many years ago Big Dave was at a party where these mushrooms were being served. Like any good guest, he got the recipe and life as we knew it was never the same.
This is one of those wonderful recipes where you put everything in a crockpot and 8 hours later you have magic. Two notes: 1. I halved the recipe below because I wasn’t feeding a crowd and 2. I only found out later that I was supposed to heat the liquids and spices on the stovetop and then pour over the mushrooms. That’s what I get for going off an old, tattered, hastily-written notecard. 🙂
So disregarding the fact that everything is supposed to be heated on the stovetop, add 1 cup of water, 2 chicken bouillon cubes & 2 beef bouillon cubes to the mushrooms in the crockpot.
Add 1/2 teaspoon garlic salt, 1/2 teaspoon dill seed & 1/2 teaspoon pepper (not pictured…oops). At first I thought they meant dill weed and boy oh boy, was I wrong. Dill seed = much different than dill weed.
And a cup of wine. The official recipe calls for Burgundy wine which I discovered is not really popular anymore so liquor stores may or may not carry it. My local liquor store literally only carries one brand (above) and the jug was $7. What I’m saying here is this is some high class stuff. My sister simply used a cup of one of her favorite red wines when she made this recipe and it worked beautifully. The lesson here is this: use whichever red wine makes your skirt fly up.
Add 1/2 pound of butter. Because we like to keep things low-cal around here. Cook for 6-10 hours. My halved recipe took about 6 hours. The full recipe takes about 10 hours.
I know this is supposed to be an appetizer for guests & such but may I suggest just loading up a bowl & digging in?
4 lbs. white button mushrooms (four 12 oz. cartons)
2 cups water
4 beef bouillon cubes
4 chicken bouillon cubes
1 teaspoon dill seed
1 teaspoon pepper
1 teaspoon garlic salt
2 cups burgundy wine (or red wine of choice)
1 lb. butter
Place mushrooms in the slow cooker. In a large saucepan, heat water, bouillon cubes, dill seed, pepper, garlic salt, wine & butter until butter is melted. Pour over the mushrooms & cook 8-10 hours.
*can be halved*