Vegan "Tipsy" Mushrooms

Tipsy Mushrooms
Make and serve with Morovino 2005 Barbera

2 C. vegetable stock (recipe on this blog)
4-5 lbs fresh mushrooms (I use Baby Bellas)
1 bottle Morovino 2005 Barbera(No Morovino? Shame on you! Use an earthy Burgundy style wine)
1 ½ t. soy
1 t. dried dill (OR, try with 1 t. dried herbes d'Provence if you don't like dill)
1 t. ground pepper
3 large cloves of garlic, minced
4T butter (this is used in vegetarian version, not vegan - see note)

First, a word about the mushrooms. 5 lbs is 2 large Costco mushroom containers. You can use white button mushrooms or baby Bellas. My original recipe says to trim the stems, but life is short and stems are delicious. I leave them on. Clean the mushrooms by rinsing them vigorously under running water, then shaking them dry. They are going to be immersed in liquid so don't worry if a little water is still on them. ALSO, mushroom growing medium is sterile. So I never freak out if there's a little mushroom dirt still on them – it adds minerals!

OK, break out your slow cooker – at least 4 quart. Dump ALL the ingredients in the slow cooker and set it for high for 4 – 6 hours. When you get home, turn the slow cooker down to warm, then use a ladle to get out as much of the cooking liquid as you can. Put it in a saucepan and boil it until it reduces and thickens a bit, then add it back to the slow cooker until you are ready to serve. NOTE: If the mushrooms have turned black, you are doing this right. They look weird, but taste GREAT. You can do this a day ahead and just re-warm the mushrooms in the slow cooker!

A great appetizer (serve with cocktail picks), for non vegans or vegetarians, this makes a fabulous side for a steak or roasted chicken. On the remote chance you have any left, slice/dice them and use them in a mushroom omelet!

Note: You can send this recipe over the top and keep it vegetarian if you add 4T of butter to the reduced cooking liquid before you put it back in the crock pot!