Thursday, October 31, 2013

Outback Steakhouse Mushrooms

My sister, Crystal, told me I just had to try this Burgundy Mushroom recipe that she had been making. She said it was a must. Crystal found her recipe on the Pioneer Woman website. Since she loved it so much, I decided to give it a whirl. I made it for a dinner we were hosting.

Though they are Burgundy Mushrooms, I call these Outback Steakhouse Mushrooms because they taste just like the real deal! My friends, who worked at Outback throughout college, had to have the recipe. When they tasted them they thought that I had received the inside scoop on the Outbacks secret recipe from a former employee.

These are very tasty alone, served in the juice with crusty bread for dipping, or as a side with a steak. Outback Steakhouse Mushrooms take a while to make, but they are very easy to make. They can also be done in the crock pot if you are out of the house for the day.

Outback Steakhouse Mushrooms
Recipe Source: Pioneer Woman's (Burgundy Mushrooms)

4 lbs white button mushrooms
1 liter Burgundy wine or other dry red.
2 cups boiling water
2 sticks of butter (real butter, not margarine)
1 1/2 tsp Worcestershire sauce
1 tsp dill seed
1 tsp fresh ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves of garlic, peeled
crusty bread for serving - optional

-Wash mushrooms and throw them into a large pot.
-Add wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken
 bouillon cubes and garlic.
-Stir to mix
-Bring mixture to a boil over med/high heat.
-Once it hits a boil, reduce the heat to low and simmer, covered, for 6 hours.
-Remove lid and continue to simmer low for 3 hrs.
-Add salt to taste.
-Mushrooms will be very dark in color. A deep red, almost black.
-Serve with liquid and crusty bread for dipping, or use as a side to a succulent steak.

These can also be done in a crock pot and make great leftovers too.

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