Have you ever watched the The Pioneer Woman Ree Drummond on Food Network? I’m a huge fan! She says her most favourite recipe in the whole world is Burgundy Mushrooms https://bit.ly/1JVIpRT. They take NINE hours to cook – yes, you read that right! – but she insists they will “slay” you! Definitely something to make for your next big event!

Burgundy Mushrooms


4 pounds (1,8kg) white button mushrooms

2 sticks butter

1½tsp Worcestershire sauce

1 quart (946ml) Burgundy wine (other reds will work)

1tsp freshly ground black pepper

2 cups boiling water

4 whole chicken bouillon cubes

4 whole beef bouillon cubes

1tsp dill seeds

5 cloves garlic, peeled

2tsp salt


1 Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

2 Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

3 Remove the lid, then continue cooking, uncovered, for three hours.

4 Add salt to taste at the end if desired. The mushrooms will be very dark in colour. Simmer until needed. Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice – yum!

Says Ree: “The mushrooms keep for days in the fridge. You’ll love ’em!”