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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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Renaissance Faire Style Mushrooms

  1. 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!

  2. 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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