LOCATION: Recipes >> Preserving >> Pickled Mushrooms 09
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Pickled Mushrooms 09
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MARINATED MUSHROOMS
1 pound real butter
4 pounds extra large whole fresh mushrooms
1 quart burgundy wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon ground pepper
1 Tablespoon MSG
1 teaspoon garlic powder
2 cups boiling water
4 beef bouillon cubes
salt to taste
Combine all ingredients(except salt) in large pot Bring to a slow
boil on medium heat Reduce to simmer and cook 5-6 hours with pot
covered Remove top and cook another 3-5 hours until liquid reduces
to barely cover mushrooms. Taste for salt (I did not add any salt).
Refrigerate. Reheat. Serve in a hot chafing dish (optional).
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