Burgundy Mushrooms

For Christmas my momma got me this awesome cookbook, the Pioneer Woman Cooks. It's yummy stuff, y'all. Delicious home cooked goodness. Recently we made the Burgundy Mushroom recipe. It was actually a long while in the making. I tried to make it one evening a couple weeks ago and upon closer inspection of the recipe I realized it takes NINE HOURS to cook. NINE! So you've got to start this baby early. I started ours at like 9am. And it made our apartment smell divine all day.

Now here's a bunch of shots of mushrooms:

Crazy how dark they get, huh? Aside from the length of time it takes to cook, it's a super easy recipe. You just throw it all together and let it do it's thing. And it's pretty dang good. We served it over egg noodles, the sauce is super rich and delicious. My only complaint was the mushrooms were pretty salty and I didn't even add "salt to taste" at the end. I blame it on the bouillon cubes, next time I'll cut that number in half. Also I had to improvise a bit; it calls for a LITER of red wine and I only had a 750mL bottle, so I made up the rest with... beer. Because that's how I roll. Beer in everything.

So if you've got 4 pounds of mushrooms, a big old bottle of red wine, and nine hours to spare, I highly recommend this recipe! Mushroom it up, y'all!