All Day Mushrooms Recipes

Steps:

• 1. Wipe any dirt from mushrooms with a wet paper towel. Place the mushrooms in a large stockpot. Add the remaining ingredients to the stockpot. The liquid will not cover the mushrooms at first.
• 2. Cook, covered, over very low heat for 4 hours, stirring occasionally so that the mushrooms are completely covered with cooking liquid.
• 3. Remove the cover and cook for an additional 4 hours. The mushrooms will shrink by half and become saturated with cooking liquid. Remove with a slotted spoon and serve in a bowl.
• 4. Optional Cream Finish: Pour 3/4 cup cream into a nonstick fry pan and heat over medium heat until it begins to get hot. Add cooked mushrooms and simmer for 10 minutes until cream thickens.

Steps:

• Clean mushrooms. Combine all ingredients in a large pan. Bring to a slow boil. Reduce to a simmer and cover. Cook for 5 - 6 hours. Remove lid and cook for another 3 - 5 hours until liquid barely covers mushrooms. Season with salt to taste if desired being careful to not over-salt. Serve in a chafing dish with food picks or as a side dish. If any mushrooms remain, refrigerate until cool. Divide in several packages and freeze in"Zip Lock Freezer Bags". Reheat when ready to use and serve.

Steps:

• Wet a paper towel and wipe any dirt from the mushrooms.
• Place the mushrooms in a large stockpot.
• Add the remaining ingredients to the pot. The liquid will NOT cover the mushrooms at first.
• Cook, covered, over very low heat for 4 hours. Stir occasionally so that all of the mushrooms are completely coated with the cooking liquid.
• Remove the cover and cook for an additional 4 hours.
• The mushrooms will shrimk by half and become saturated with cooking liquid.
• Remove with a slotted spoon and serve in a bowl.