Ingredients
- 2 8 oz containers of Baby Portobello Mushrooms
- 4 Tbsps. salted butter
- 1 Tsp. Worcestershire Sauce
- 1 Cup Burgundy Wine (I use Pinot Noir)
- 1 Tsp. Freshly Ground Black Pepper
- 1 Cup Beef Stock
- 5 cloves Garlic, Peeled/Smashed
- Salt to taste
Directions:
Wash the mushrooms put them in a stock pot with everything except the salt.
Bring the mixture to a boil over medium-high heat.
Transfer to a crock pot on low for 6 hours.
After 6 hours, move the mushrooms and liquid to a chef’s pan or deep skillet and simmer uncovered until the liquid is reduced by 3/4, this could take 1 to 3 hours depending on how high you have the burner.
Add salt to taste, if needed,
The mushrooms will be dark reddish, almost black.
Serve as a side or on top of a steak, pour some of the liquid over it as well.
