I was first introduced to these fliptastic mushrooms in middle school when Dottie Fisher brought them to school for lunch. Kim Kyle and I used to fight over who got to drink the sauce. I think that’s exactly what Hutchison (“The comprehensive girls’ school in Memphis” according to their newly-minted website slogan) wanted to turn us into: quibbling, mushroom-munching sauce-chuggers. How ladylike!
The recipe comes from Heart & Soul, the best cookbook I’ve ever owned.
2 pounds mushrooms
1 2/3 cups burgundy
1 cup beef broth
1 /4 cup butter
2 teaspoons Worcestershire
1 teaspoon salt
1/2 teaspoon dillseed
1/2 teaspoon pepper
4 cloves garlic, minced (I like to smash these instead of mincing them because it makes for easier juice-drinking. Yeah, I said it. What of it?)
- In a large Dutch oven or slow cooker, combine all ingredients. Bring to a boil.
- Reduce heat and simmer covered for 1 hour.
- Uncover and simmer 2 hours more (or until the sauce is reduced to the consistency you like).
- Serve hot.
I serve these as an app out of a crockpot, but H&S suggests serving them sliced over steaks which is equally slap-yo-momma fantastic.