The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › a terrific side dish with aged beef
December 18, 2012 at 1:24 am #1503
Recently on another forum a huge number of us went gaga over a simple recipe of burgundy mushrooms. They simmer for 9 hours and they are really worth the time spent. Here’s a picture of one of my recent batches:
Here is a link to the recipe:
Whether you serve these as an appetizer or as a side dish you’ll love them and be asked to serve them again! Due to the effort I even froze some to see how they fared. All was well as they keep just fine since the water has been cooked out of them and replaced with the concentrated burgundy and butter. BTW I dare you to just eat one and then stop! :laugh:
RonJanuary 7, 2013 at 11:05 pm #6527Scott MarkMember
These were a rip-roaring success at our last steak dinner.
Chopped, these could probably be the base for an excellent steak topping.
ToastyJanuary 7, 2013 at 11:13 pm #6528
Thanks for your feedback! I knew that my wife and I sure loved them. I agree they can be enjoyed many different ways. I’ve even sliced some up and included in an omelet. They are so meaty and rich. RonJanuary 20, 2013 at 8:12 pm #6574
Just follow up report – here’s a portion of my last batch I made back in November and then froze. Last night at 8 weeks later they were as good as if they were made that day!
January 23, 2013 at 8:00 am #6580AnonymousGuest
This looks great. I going to try it this weekend.January 23, 2013 at 8:48 am #6581
Danny, these really will knock your socks off and I hope you like them. BTW some people find the recipe too salty, but we never have. My other bit of advice is not to eat too many of them before your main meal as these are extremely rich, dense and filling, Just the same please post your assessment of how you liked them. RonJanuary 23, 2013 at 4:00 pm #6582Scott MarkMember
When I made these, I substituted sodium-free bouillon packets from “Herb ox” for the bouillon cubes, and I doubled the Worcestershire sauce (to 1 Tbl). Fantastic, with less overall sodium (I was on a bit of a sodium kick at the time). And I skipped the water and added an extra two cups of burgundy.
At the end of cooking and cooling, there was a mound of butter, at least 4oz, so the next time I make them I’ll only use one stick. Even for those who put butter on their steaks – the mushrooms were sufficient. But if you are doing baked potatoes – that’s good butter so stick with the original recipe.
Finally, it’s nice to know that these can be started very early in the day, and they won’t be mush at service. I’m thinking that it might be possible to cut way back on the “covered simmer” portion of the cooking, and I’ll give that a try sometime and post the results. Life’s overbusy at the moment so I’m guessing sometime in March.
ToastyJanuary 23, 2013 at 10:15 pm #6584AnonymousGuest
I’ll start with the original and then probably work at substituting Olive oil for the butter in the future. Now if i can just find button mushrooms. My wife swears she hasn’t been able to find them at my earlier requests…January 23, 2013 at 10:21 pm #6585
Can’t find mushrooms in CA??? They are in the produce section of every grocery store back here in the midwest. I know a lady in CA who has made these several times let me ask her if finding them has been a problem for her.January 23, 2013 at 10:24 pm #6586quote toasty” post=3371:
Scott, I know a couple people who make these in a crock pot with great success, so that might make it even simpler for you. RonJanuary 24, 2013 at 5:53 am #6589AnonymousGuest
We can find mushrooms. Just not button mushrooms.January 27, 2013 at 2:41 am #6610AnonymousGuest
Mushrooms are on w a bit of a late start. 🙁 gonna short the simmer but keep the lid off for the same amount of time. should be ok…January 27, 2013 at 3:24 am #6611
How short of the recommended 9 hours will it be?January 27, 2013 at 3:35 am #6613AnonymousGuest
2 hours. 🙁
Crap happened.January 28, 2013 at 12:47 am #6616AnonymousGuest
It all came out ok. I did not need to add any salt. 🙂 Due to the shorter covered simmer time, I stretched the uncovered time to 3 hours, reducing it nicely. I made the full batch which means for the 2 of us, lotsa leftovers. I divvied the leftovers into 3 ziplock bags which should yield 2 servings per bag, and popped ’em into the freezer. Since i cook my steaks sous vide, i figure i can heat the mushrooms up at the same time, in the same *bath*.
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