4 lbs white button mushrooms
1/2 pound (2 sticks) butter
1 1/2 teaspoons worcestershire sauce
1 liter Burgundy wine (other dry red wines will work)
1 teaspoon freshly ground black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon dill seed
1 teaspoon garlic powder
2 teaspoons salt (optional)
Wash mushrooms and through them into a large stock pot
Add all reminaing ingredients except salt. Stir to combine.
Bring mixture to boil over medium-high heat.
Reduce heat to low and simmer, covered, for 6 hours.
Remove lid, continue cooking uncovered for 3 hours.
Add salt to taste if desire.
The mushrooms will be dark in color.
They can sit in the pan until ready to serve.
Have crusty bread nearby to soak up the deliciousness.
I couldn't find a link to this recipe online.
TIP: use the correct amount of bouillon. I used the cheap Mexican stuff and it ended up being WAY TOO SALTY! Follow recipe exactly.
Monday, July 26, 2010
- 1 loaf French Bread
- 6 ounces, weight Pimiento-stuffed Green Olives
- 6 ounces, weight Black Olives
- 2 stalks Green Onions (scallions)
- 1 stick Butter, Room Temperature
- ½ cups Mayonnaise
- ¾ pounds Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.As quoted by Glen, "Unbelievable!"