At the Bristol Renaissance Faire, which we attended faithfully every year for many years, there was a vendor who sold the most delicious mushrooms. One of the super cool things about this particular vendor was that he was happy to share his recipe with anybody who wanted it. Here’s how he made them:
2 pounds mushrooms, whole
2 cups onion, very coarsely chopped
2 tablespoons butter
2 tablespoons salt
2 tablespoons minced garlic
½ cup white wine
Lightly rinse the mushrooms or clean them with a paper towel. Then place the mushrooms in a bowl and add enough water to just cover them. (Since the mushrooms float, I usually put a plate over them to weigh them down and keep them under the water.)
Soak the mushrooms 8 hours (overnight is good).
Place the mushrooms and water into a crock pot and set it on low heat.
Melt the butter in a pan over low heat. Add the onions and sautee over medium heat. Cook the onions just until they are separated and start to soften. Do not brown or caramelize the onions.
Add the onions, garlic, salt, and white wine to the crock pot and stir.
Continue to cook on low heat for about 6 hours, or until mushrooms are soft.
Note: I know that it seems like this recipe has a lot of salt. If you’re like me, you tend to routinely leave the salt out of recipes or reduce it. Don’t do that in this recipe. I found that if you don’t salt the mushrooms adequately while they’re cooking, you’ll end up adding about twice as much salt later to get the same flavor.