This recipe is the closest thing I've found to the Outbacks. It's great!
Ingredients
- 4 lbs mushrooms
- 1 lb butter
- 1 bottle burgundy wine
- 1 1/2 Tbs worcestershire sauce
- 1 tsp dill seed
- 1 tsp ground pepper
- 2 small garlic cloves- minced
- 2 C water boiling
- 3 beef bouillon cubes
- 3 chicken bouillon cubes
Directions
Combine all ingredients in lg. pan. Bring to a slow boil on med. heat; reduce to simmer. Cook 4 hours or so with pot covered. Remove lid and cook another 3-4 hours until liquid barely covers mushrooms. Allow to cool. Serve hot in a chafing dish with toothpicks.
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Submitted 6/13/05.
Source: Jim Robinson
Submitted By: Tami Spennetta
Phytnesgal@aol.com
Gourmet Mushrooms