≡   Categories
City of Portland
Vegetarian Burgundy Mushrooms

4 pounds Baby Bella Mushrooms
2 sticks Butter
1 Tablespoon Soy Sauce
5 cloves Garlic, Peeled And Rough Chopped
1 Tablespoon Thyme
1 pinch Salt
1 pinch Fresh Ground Pepper
2 cups Vegetable Stock
4 cups Burgundy Wine


Preheat crockpot. Rinse mushrooms and trim off stems. Cut butter into cubes and place into a stock pot. Add in the soy sauce, garlic, thyme, salt and pepper. Pour in the stock and wine. Heat over medium until just reaching a boil. Carefully pour hot stock mixture over mushrooms in crockpot. Give a gentle stir. Cover and cook on high for 9 hours. Check and stir after 4 hours. Reduce heat to low if necessary. You dont want it to boil dry. Notes: You can make this vegan by using a soy spread or a coconut oil product. I havent been able to find a vegetarian/vegan version of Worcestershire, so I used Tamari soy sauce.

Source: tastykitchen.com