Renaissance Faire Style Mushrooms

Renaissance Faire Style Mushrooms

Not too far from Milwaukee, there is a annual summer-time event called the Bristol Renaissance Faire. It’s a good time to be had by all. It’s been years since I have last went, but I recall it rather clearly. I remember the people dressed in costume, the shops, the activities, and their food. So my coworkers and I got to talking as the faire recently ended, and one coworker kept describing their mushrooms and how awesome they were. I was set out to make those, as I knew I would be putting them on pretty much anything, and that was the truth. These mushrooms are perfect in texture, and have a great garlic and onion flavor.

Renaissance Faire Style Mushrooms

Let’s get started.

  • 32 ounces of button and cremini mushrooms, cleaned, stems trimmed
  • 2 cups beef stock
  • 2 whole onions, roughly chopped
  • 3 tbsp unsalted butter
  • 10 cloves garlic, thinly sliced
  • 1 1/2 tbsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup dry white wine
  • 4 sprigs thyme

This is really super simple, and one that goes pretty much the majority of the day.

Add the mushrooms to a large pot. Cover with water and the beef stock. Add a plate to the top, one that will fit, to make sure the mushrooms get a nice soaking until you are ready to add the remaining ingredients.

Next, heat a large skillet on medium heat.  Add the butter, and let it melt. Toss in the onions, garlic, and cracked black pepper. Give it a nice toss. Let this cook on medium heat, stirring along the way, just until the onions begin to soften, about 5-7 minutes.

Remove the plate from the mushrooms, and add the onion mixture to the pot. Add in the salt, and white wine.  Stir. Cover, and bring to a simmer, and cook for about 8 hours. Yes, 8 hours. About 6 hours in, remove the cover, bring the heat to medium, and add the sprigs of thyme.

How to make Renaissance Faire Style Mushrooms

The broth will reduce a bit, and that’s what you want, but you will still have plenty of broth. It’s yummy. I could just eat that by itself.

When you are ready to serve, ladle these in a bowl, or serve them as I did on top of mashed potatoes. Did I say that might be my favorite new combination? Mushrooms and mashed potatoes?

These mushrooms are addicting. They are super tender and just have an awesome taste. I mean you can’t go wrong with garlic, onion, butter, and wine.  It makes quiet a bit, so reduce how many ounces of mushrooms you want to make.

When I was cooking these, I thought that you could probably get away with these by making them in a slow cooker.  I hope you enjoy!

 

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4 thoughts on “Renaissance Faire Style Mushrooms”

  • I’ve made similar mushroom recipe in the crock pot and it did work wonderfully! I served as a side dish on thanksgiving. Leftovers were awesome on top of spaghetti sauce and baked potatoes, too!

  • Thank you so much for sharing this. I go to this faire every year and I’ve been trying to find a recipe for something similar to those exact mushrooms for AGES. I will have to try this soon!

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