BORDEAUX MUSHROOMS SIDE DISH
THIS DECADENT YET SIMPLE BORDEAUX MUSHROOMS SIDE DISH IS THE PERFECT ADDITION TO YOUR HOLIDAY TABLE. WHETHER ENTERTAINING FOR THANKSGIVING, CHRISTMAS, OR ANY GATHERING OF FRIENDS AND FAMILY, THIS DISH IS SURE TO IMPRESS!THIS DECADENT YET SIMPLE BORDEAUX MUSHROOMS SIDE DISH IS THE PERFECT ADDITION TO YOUR HOLIDAY TABLE. WHETHER ENTERTAINING FOR THANKSGIVING, CHRISTMAS, OR ANY GATHERING OF FRIENDS AND FAMILY, THIS DISH IS SURE TO IMPRESS!
Equipment
- Dutch Oven or heavy-bottomed, large pot
Ingredients
- 4 lbs. organic mushrooms white or crimini are great choices
- 2 sticks 1 cup grass-fed butter
- 2 cups beef bone broth or stock of choice
- 1 bottle Bordeaux wine or any red wine like cabernet sauvignon, merlot, or burgundy
- 1 tsp dill seed
- 4 cloves garlic minced
- a few pinches of sea salt
- freshly ground pepper to taste
Instructions
- Thoroughly clean all the mushrooms by wiping visible dirt off with a damp tea towel. Toss clean mushrooms into a dutch oven.
- Add the butter, liquid, and seasonings.
- Bring mushrooms to a simmer with lid on. Once simmering, set stove temp to Low and cook for 4 hrs.
- Check and remove lid. Simmer another 2 hrs. or so until reduction is reached to desired amount or thickness. This can take up to six hours.