Zutaten für Robert's Favorite Burgundy Mushrooms
- Fresh White Mushrooms
- Unsalted Butter
- Burgundy Wine
- Worcestershire Sauce
- Dill Seed
- Accent Seasoning
- Ground Black Pepper
- Garlic Powder
- 4 cups boiling water
- Beef Bouillon Cubes
- Chicken Bouillon Cubes
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Zubereitung von Robert's Favorite Burgundy Mushrooms
- In a large saucepan, bring 4 cups of water to a boil. Add 1 beef bouillon cube and 1 chicken bouillon cube. Stir until dissolved.
- Add 1 pound of cremini mushrooms, sliced. Bring to a simmer and cook for 10 minutes.
- Drain the mushrooms, reserving the broth. Set the mushrooms aside.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1/2 cup finely chopped shallots and cook until softened, about 5 minutes.
- Add 1 cup dry burgundy wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, about 5 minutes.
- Stir in 1/2 cup heavy cream and 1 tablespoon chopped fresh thyme. Season with salt and pepper to taste.
- Add the cooked mushrooms to the sauce. Gently simmer for 5 minutes to allow the flavors to meld.
- Serve immediately as a delicious side dish. These can also be made ahead of time and frozen for later use.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
98g
Carbs
3g
