2 pounds button mushrooms
6 cups beef broth (not bouillon)
2 cans of French onion soup
1 stick unsalted butter2 cups red wine (or 2 cups of water)
1 tablespoon fresh rosemary (optional)
Pick mushrooms that are small and the gills on the underneath side are closed. Gently wash mushrooms and drain. Put all the mushrooms in large Dutch oven and begin cooking on medium heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of broth to begin cooking. When the mushrooms have shriveled, add the broth and the onion soup. Cook slowly for about 2 hours until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hours add the wine and cook 1 hour more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm until ready to serve. Serves
3 or 4. Cooking Time Required: 3 hours
