The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
Mushrooms are on sale for $1.00 per container as part of the Hy-Vee Coupon Matchups.
And while that’s pretty cheap for mushrooms, unfortunately, mushrooms are one of those items that you either love or hate.
Unless you use this recipe from Pioneer Woman.
Then everyone will love mushrooms.
And they will eat them all. And you will be angry because you really wanted them for leftovers.
So you make a double batch and freeze (and don’t tell anyone) – because they freeze and reheat really, really well. (And are great to make ahead for a football tailgating party.)
Wine Mushrooms (Adapted from The Pioneer Woman Cooks)
4 lbs. of mushrooms
2 sticks of butter
1.5 teaspoons Worcestershire Sauce
1 liter red wine (dry works best)
1 teaspoon black pepper
2 cups boiling water
4 tsp. chicken bouillon
4 tsp. beef bouillon
1 tsp. dill seed or weed
1 tsp. garlic powder
2 tsp. sea salt
1. Wash and dry mushrooms.
2. Place all ingredients except salt in a large stock pot.
3. Bring mixture to a boil over medium-high heat.
4. Reduce heat to low, cover, and let simmer for 6 hours.
5. Remove lid and continue to cook for another 3 hours.
6. Add salt to taste.
7. Either serve immediately with crusty bread or let mushrooms cool and place desired amount in freezer bags and freeze.
What about you? Are you a mushroom fan? Share it with us via the comments or on the Kansas City Mamas Facebook Page.