THE Mushrooms, or Clark's Famous Mushrooms, which is the real name
Ed. note: This version is half the quantity of the one in the cookbook. The cookbook says to serve this from a chaffing dish with toothpicks, instead of as a side dish, which is how we've always had it at Thanksgiving. That is why you'll also find it in Vegetables. Leslie confessed to trying it for the first time, leaving out most of the butter and only cooking it for a couple of hours. She said it was great.
| 2 lbs mushrooms 1/2 lb butter (I have started using less with no lessening of goodness) 2 cups burgundy (or Mad Dog 20-20 [Jackie]) 2 1/4 tsp Worcestershire sauce 1/2 tsp dill seed 1/2 tsp pepper |
1 1/2 tsp MSG (I never add this [Beth] 1/2 tsp garlic powder 1 cup boiling water 2 beef bouillon cubes 2 chicken bouillon cubes 1 tsp salt, if needed |
Combine all but salt in large pan. Bring to slow boil on medium heat.
Reduce to simmer. Cook 5-6 hrs with pot covered. Remove lid. Cook another 3-5 hrs until liquid barely covers mushrooms. Season to taste with salt. May be refrigerated or frozen. This is not a recipe that needs to be followed to the letter. It is very forgiving. Enjoy.