Ree's Crockpot Burgundy Mushrooms
Ree's Crockpot Burgundy Mushrooms slow-simmered in wine, butter, and garlic are a holiday favorite.
- 2 lb. small mushrooms
- 2 cups red wine
- 1 cup boiling water
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
- 1/2 cup butter sliced
- 3 cloves garlic peeled
- 1 t. worcestershire
- 1 t. pepper
- 1 t. salt
- crusty bread for dipping
Combine all ingredients except salt & bread in the crockpot.
Set the crockpot on high and stir until the butter has melted and the bouillon has dissolved.
Set timer for six hours and cover. Stir occasionally throughout the day.
Uncover and continue cooking on high for three hours.
Add salt to taste and serve with crusty bread for dipping!
Cabernet Sauvignon is my favorite so that’s what I use – your favorite red to pair with meat will work just fine here.
Adapted from The Pioneer Woman.