In it for the long haul

Our latest recipe swap's theme was side dishes you'd serve for Thanksgiving dinner.  I have to say, I was a bit intrigued when I received my assignment, submitted by Ashley from Cheese Curd in Paradise.  It was a recipe she got from Pioneer Woman, and it was quite a commitment.  9 HOURS to cook mushrooms?  On the stove?  Wow!

Knowing it would just be us for dinner, I cut the recipe in half, and figured the cooking time would decrease as a result.  So, the changes I made are reflected in my adapted version below, and yes, it was plenty of time to complete them.

Honestly, we weren't big fans of this dish.  It was good, but again, for the length of time it took we weren't blown away by it.  I guess if you're serving it on Thanksgiving and know you'll be home all day then it's no big deal, but I wouldn't suggest altering your normal weekday routine to make it.  There are lots of mushroom dishes that can be made in a fraction of the time that taste just as good or even better.

Also, the original recipe from PW says to add salt...I didn't, because I used salted butter, but even without the added amount this was still REALLY salty!  So I'd recommend not adding any more, for sure.  You might even want to use unsalted butter.

And yes, they're supposed to be this dark!

Burgundy Mushrooms
adapted from Cheese Curd in Paradise

2 pounds whole button mushrooms
1 stick butter
1 teaspoon Worcestershire sauce
1/2 bottle red wine (I used merlot)
1/2 teaspoon ground black pepper
1 cup boiling water
4 beef bouillon cubes
1/2 teaspoon dill seed
4 cloves garlic, peeled and left whole

Wipe the mushrooms down and place them in a large pot.  Add the remaining ingredients and stir to combine.

Bring to a boil over medium-high heat, then reduce to low and simmer, covered, for 4 hours.  Remove the lid and continue cooking for another hour.  Serve.