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Bruce Belligan: "Made these for Thanksgiving Dinner last year. Dou…" Read More
11Ingredients
45Minutes
360Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. white button mushrooms
- 2 sticks butter
- 1 1/2 tsp. worcestershire sauce
- 1 qt. Burgundy wine (other Reds Will Work)
- 1 tsp. freshly ground black pepper
- 2 cups boiling water
- 4 whole chicken bouillon cubes
- 4 whole beef bouillon cubes
- 1 tsp. dill seed
- 5 cloves garlic (Peeled)
- 2 tsp. salt
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol60mg20% |
Sodium780mg33% |
Potassium750mg21% |
Protein7g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A15% |
Vitamin C10% |
Calcium2% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Bruce Belligan 3 years ago
Made these for Thanksgiving Dinner last year. Doubled the recipe, hoping for leftovers. Not. One. Left. Bummer.
Cassandra 5 years ago
One of my favorite recipes. This has been a Thanksgiving staple in my family for years and it is perfectly delicious every time.
David Charles 5 years ago
Simply outstanding. This does require patience. Do not rush and skimp on the full 9 hours. You will be greatly rewarded at the end. Made this twice, once on stove top once in crockpot. Recommend stove top to get a good simmer of the liquids. The liquid will reduce considerably. The remaining liquid can be made into a gravy or saved for later to add it a beef stew. It adds tremendous flavor to a stew or as a gravy over beef and mashed potatoes with the mushrooms.