Back from the Market
Back from the Market
Art Print

Buy at






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Burgundy Mushrooms




"I was a vegetarian until I started
leaning toward the sunlight.”

~ Rita Rudner

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!



Sur La Table:
Special Offers









Photographic Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


On My Way to the Market
On My Way to the Market
Art Print

Buy at


La Belle Cuisine


Burgundy Mushrooms

The Pioneer Woman Cooks:
Recipes from an Accidental
Country Girl

Copyright 2009 Ree Drummond
Publisher William Morrow

The Pioneer Woman Cooks (blog)

Prep Time: 5 Minutes
Cook Time: 9 Hours
Difficulty: Easy
Servings: 8

[from the PW blog]: "When I’m asked which of the recipes in my repertoire I
could not bear to live without, I usually respond with a list of around five or
six dishes. A woman needs options, after all. While some items on my favorite-dishes-of-all-time list can change depending on the season, the placement of
the moon, and my hormone level, one recipe that remains there—and will eternally—are these indescribably decadent burgundy mushrooms.
My mother-in-law introduced me to them years ago. We innocently walked into
her house for a holiday dinner, and I fainted just after crossing the threshold
of her front door because the heavenly scent slayed me. I was slain. Slay me it
did. Then I was revived by paramedics (okay, by Marlboro Man, who poked me
in the ribs with a branding iron) and went into the kitchen and actually tasted
one of the mushrooms. I absolutely died.
I never woke up. This person who blogs daily here is just an apparition.
Here’s the recipe. They’re absolutely perfect for fall, and even more perfect
for holiday meals, especially those involving a beef main course. Prime rib,
tenderloin, any specialty beef dish is made even more delectable with these
mushrooms as a side dish.
(Note: Directions below are correct. Nine hours of cooking time is not a
But here’s a little secret: These mushrooms are so rich and divine, they’re
actually meat-like in texture themselves. So I love dishing up a bowl and
eating them as a main course with a salad and crusty French bread. You
won’t believe how good they are."

4 pounds white button mushrooms
1/2 pound (2 sticks) butter
1 1/2 teaspoons Worcestershire sauce
1 liter Burgundy wine (other dry
red wines will work)
1 teaspoon freshly ground black pepper
2 cups boiling water
4 whole chicken bouillon cubes
4 whole beef bouillon cubes
1 teaspoon dill seed
1 teaspoon garlic powder (from PW blog:
5 cloves garlic, peeled)
2 teaspoons salt (optional)

1. Thoroughly wash the mushrooms and throw them into a large
2. Add all the remaining ingredients except the salt. Stir to combine.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low and simmer, covered, for 6 hours.
5. Remove the lid, then continue cooking, uncovered, for 3 hours.
6. Add salt to taste at the end if desired. The mushrooms will be
dark in color.
7. Serve straight from the pot or spoon the mushrooms and cooking
liquid into a serving bowl. Have crusty bread nearby to soak
up the deliciousness.

PW says:
Mushrooms keep for days in the fridge. You’ll love ‘em!
[What's not to love???]

Featured Archive Recipes:
Marvelous Mushrooms
Asparagus with Mixed Mushrooms
and Parmesan

Craig Claiborne's Braised Chinese
Mushrooms for a Crowd

Gigi’s Potatoes, Onions and
Mushrooms au Gratin

Julia's Sautéed Mushrooms in Cream
Michele's Mushroom Soup with Pasta
Mushrooms and Onions au Gratin
Mushroom Tarts with Onions and Walnuts
Portobello Mushrooms Pretending
to Be a Filet Mignon

Index - Vegetable Recipe Archives
Index - Side Dish Recipes
Index - Thanksgiving Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 04, 2011.