Better Burgundy Mushrooms
Savory mushroom side dish.
3 pounds button mushrooms
3/4 cup ghee (or 1 1/2 sticks of pastured butter)
1 bottle Burgundy wine (or other dry red wine)
2 cups chicken stock or beef stock
4 cloves garlic, chopped
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme, optional
1 to 1 1/2 teaspoons celtic sea salt (quantity will depend upon how salty your stock is)
Wash the mushrooms and put them into a large stockpot.
Stir in the remaining ingredients except the salt and thyme (if using).
Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
Add the thyme at this point (if using)
Remove the lid and continue cooking, uncovered, for three hours.
Add salt to taste at the end. Keep warm until needed.
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