Thursday, November 3, 2011

Burgundy Mushrooms

I made these burgundy mushrooms, which turned out delicious!  But really, can you go wrong with anything simmered in wine all day?  The few changes I made were to decrease the butter by half, use the cheapest Merlot I could find ($2.74), and substituted rosemary and thyme for the dill.  These are a super easy, no fuss side that will keep warm well until you are ready to serve them.

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