Friday, February 15, 2013

Burgundy Mushrooms

I have returned from my trip to Texas. It was fun to visit family and have some time away while J is gone. Mommasita and I traveled down to San Marcus so that I could give a presentation on Image to students at Texas State University. I had a blast speaking to the students. They were extremely enthusiastic about my presentation!
 That night we went to dinner in Gruene, Texas. It is a historic area with fun shops, restaurants and night life.
 We ate at the famous Gristmill! Yummy ribs and chicken fried steak! 

 An adorable town!
 With Mellie
 and Mommasita.
 When we returned to Fort Worth the next night we at at a local fish place where I got crawfish, YUM. 
 I got to see my sweet Katie while I was there. I really wish we lived closer, I miss her so much! Here we are eating at my favorite Mexican food restaurant, Joe T. Garcias!

 Since J was gone for Valentine's Day, Em came over. We had a lovely dinner and watched the first episode of Downton Abbey. We were sad to be without our 3rd B so we took a picture with a picture of Meg...haha!

Mom made these mushrooms for our Christmas dinner this year. They were so delicious my tongue craved them for a month before I finally had time to make them again. Jeffrey was sick on Christmas night so he didn't get to taste them until I made them. "WOW! Those are some good mushrooms!" were his exact words.

Pioneer Woman's Burgundy Mushrooms
I cut her recipe half:
2 pounds white button mushrooms
1 stick butter
3/4 tsp Worcestershire Sauce
2 cups red wine (Burgundy is preferred but you can use any red)
1/2 tsp ground black pepper
1 cup boiling water
2 chicken bouillon cubes
2 beef bouillon cubes
1/2 tsp dried dill
2-3 garlic cloves, peeled
salt, to taste

Bring water to boil.
Add in chicken and beef bouillon. 
Rinse mushrooms.
Stir in remaining ingredients except salt and mushrooms.

Once butter melts, add mushrooms.

Cover and reduce to low. Cook for 6 hours, yes I said 6 hours! Don't worry these mushrooms will be worth it!
Here they are....YUM! Season with salt to taste. I didn't think they needed much.
You can eat on them for several days. J loved popping a few right out of the fridge.

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