Cabernet Mushrooms

walker · ‎03-26-2010

If you live in the Chicago area, you may have seen this recipe in local paper this week. It sounds very good, however, I would rather drink the bottle of wine! 😀🍷

CABERNET MUSHROOMS

1 bottle Cabernet Sauvignon

2 cups beef stock

1/2 cup butter (1 stick)

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme, or tied bunch of fresh thyme

4 beef bouillon cubes

6 cloves garlic, minced

1 bay leaf

4 lbs. white mushrooms, cleaned and cut if large...do not slice

salt and pepper to taste

Heat wine, beef stock, butter, Worcestershire sauce, thyme, bouillon cubes and garlic in large stockpot, stirring until butter is melted and bouillon cubes dissolved. Add mushrooms and bay leaf. Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for 6 hours. (This could also be done in a slow cooker.) Remove the lid, and continue cooking uncovered 1 hour or until mixture is reduced by about half. Taste and adjust seasoning with salt and pepper; serve hot. Flavor actually improves if made the day before serving.

Delicious served with Beef Tenderloin or other choice of beef.

HB glamma · ‎08-23-2011

sounds scrumptious!! thanks for sharing

QVCkitty1 · ‎05-23-2015

Oh my gosh, that sounds wonderful. I'm serving beef for New Year, that would be a great go with.

" You are entitled to your opinion. But you are not entitled to your own facts."
Daniel Patrick Moynihan

walker · ‎03-26-2010

HB glamma, you are welcome! I love mushrooms and especially with any beef. Indoor kitty, if you try it, let us know. I am not sure how soon I will be fixing it.

Poodlepet2 · ‎03-09-2010

My son's GF made this for an office party-I have never seen so many mushrooms in my life: they were gone within 10 minutes!!! This is my kind of dish!

Poodlepet2

walker · ‎03-26-2010

Poodlepet2......this recipe does call for a lot of mushrooms......glad to know someone has fixed this it and was a hit....worth trying!

ValuSkr · ‎03-15-2014

This sounds delicious. If made in advance, would you serve cold or re-heat? We're essentially vegetarian, so I'd have it stand-alone, i.e. no beef (but beef stock is okay, we're not strict).

CelticCrafter · ‎03-09-2010

The Pioneer Woman makes something very similar to this using Burgundy and she cooks her for 9 hours!

Poodlepet2 · ‎03-09-2010

I would definitely heat this up. I am a semi-vegan: I know that sounds crazy, but I love the food, and my health has improved. This is one of those dishes that you could serve to meat eaters without serving any meat-and they wouldn't miss it. It's so rich and beefy, but to amp up the richness, I start mine off by formalizing a lot of onions in Evoo, then add everything else. The reduction is everything: it all depends on what you like-but the more you reduce it, the more those flavors intensify.

Poodlepet2