This is a luxurious side dish I make for special occasions. Dead simple to make, but like the name implies…it takes 9 hours.
2 lbs small white button mushrooms
2/3 bottle Cabernet Sauvignon (or other dry red)
2 c. boiling water
1 stick grass fed butter (Kerrigold or other)
1 1/2 tsp. Worcestershire sauce
1 tsp black pepper
2 beef bouillon cubes
2 chicken bouillon cubes
3 crushed garlic cloves
Clean the mushrooms with a damp rag and place in a heavy covered braising pan
Add the remainder of the ingredients, and on the stove top, bring to a boil over medium high heat. Reduce to LOW and cover. Let simmer for 6 hrs
Remove lid, give a stir, and let is simmer for another 3 hrs.
Taste and season with salt and pepper as needed.
Recommendations: I like to serve with Filet Mignon along with asparagus.