Burgandy Mushrooms

[u/Emergency-Sir4847]

Hi all! Happy slow cooker season (in the northern hemisphere).

I just joined, and was perusing all the posts. Realized that my favorite thing to do in the slow cooker (that isn't a complete dinner as such) wasn't posted that I can find - I did do a search. Please forgive me if somebody has covered this before, but I definitely wanted to share because it comes out really well!

Somebody gave me the Pioneer Woman's first cookbook. I know she may not be favorably viewed here, I am not sure. But this was a few years ago. Anyway, she has a recipe for burgundy mushrooms, with the mushrooms cooked really low and slow on the stove top for hours.

https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/

Of course I had the immediate idea of doing it in slow cooker (which at the time she did not mention in the recipe). I tried it and it came out wonderfully. I cannot recommend this enough! I eat them by themselves - but of course they are great over any dish that calls for mushrooms. Also you can use the leftover cooking sauce to make gravy, or for a pot roast.

So basically what I do is just use her ingredient list as a guide. I take a small saucepan on the stove, melt an entire stick of butter, add Worcestershire sauce, red wine (any kind of dark red will be fine!), beef broth, any spices I think are appropriate (definitely thyme - although I've used Italian seasoning in before and it does just as well or better); garlic (raw or jarred), onion powder (I don't usually use raw onions for time and labor's sake, but I have before); salt and pepper. I go by instinct and eyeball on these amounts, but you can use her recipe as a guide. If there's not enough liquid, I add more broth. Once that is all combined and melted. I put at least 1 lb of plain old whole white mushrooms (more if you can fit them!) in the slow cooker, pour this mixture over it, and leave it on low for at least 6 hours - but usually 9.

They come out tasting look a little pieces of tender steak. SO GOOD.

I'm already learning so much from the posts here and I'm grateful for all the iinformation.

Also, like I'm sure hundreds of other people have, I perfected my slow cooker red chili recipe. It probably doesn't have anything new at all - but if anybody ever wants it, please let me know. I pretty much have my white chicken chili one down also but I'm still tweaking it. Suggestions always welcome.

[u/Fevesforme]

This sounds very good. For years I preferred dry frying mushrooms and only recently tried mushrooms in my slow cooker. I love the way they soak up the flavors they cook with.
I tried some with a little Korean bbq sauce and then eat them with eggs and rice. They really do end up meaty

[u/thedudeness2011]

Sounds amazing. Whats in the red chili?

[u/Emergency-Sir4847 → u/thedudeness2011]

Carla's Crockpot Chili

INGREDIENTS: 1 lb. Ground Beef 1 lb. Italian sausage (mild or hot)(can sub turkey) 1 can Rotel (mild or hot); drained 1 can kidney beans; drained 1 can black beans; drained 1 mini can (5.5 oz) Spicy V8 1 can (6 oz.) tomato paste 1 cup beef broth Worcestershire sauce Half a white onion; chopped Several cloves of garlic; crushed Half a green pepper; chopped Some pickled jalapenos 2 Tbsp chili powder 2 1/2 tsp ground cumin 2 tsp paprika 1 tsp caraway seeds 2 tsp unsweetened cocoa powder Salt and freshly ground black pepper; to taste Nutmeg; pintch Hot sauce of your choice, to taste

INSTRUCTIONS: 1) Saute onions & garlic in a pan using butter/ghee/bacon fat. Drop into slow cooker. 2) Brown beef and sausage in pan; season with Worcestershire sauce. Drop into slow cooker. 3) Add tomato paste, V8, beef broth, Rotel, green pepper, and pickled jalapenos. 4) Add chili powder, cumin, paprika, caraway seeds,cocoa powder, salt and pepper to taste. 5) Turn cooker on low, combine all ingredients roughly. Do *not add beans yet. 6) Season with a little more Worcestershire & hot sauce to taste; sprinkle a pinch of Nutmeg in. 7) After about two hours on low, add beans and combine. 8) Cook low and slow for a total of five to six hours; stirring VERY infrequently.

Garnish with green onions, cheese and sour cream. Enjoy 😊

NOTE: you're free to use hot sausage and spicy Rotel, but I think that it gives you more flexibility on your seasonings if you use the mild versions of both. Just MHO.

[u/zasinzoop]

i never had these until someone brought them to a potluck at a bar i worked at. easily the best side there, they're so good!