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.
Let’s get started.
- 32Â ounces of button and creminiÂ mushrooms, cleaned,Â stems trimmed
- 2 cups beef stock
- 2 wholeÂ onions, roughly chopped
- 3Â tbsp unsalted butter
- 10 cloves garlic,Â thinly sliced
- 1 1/2 tbsp salt
- 1/2 tsp cracked black pepper
- 1/2Â 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. Â 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. Â 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.
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. Â 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. Â I hope you enjoy!