The Pioneer Woman Cooks (65 page)

My friend Jane grew up in this rural area, but now lives in the big city. But her heart belongs to her small town.

My friend Beth, another ranch wife, is also a former city girl. She and I swap stories of our days back in civilization.

Edna Mae, Marlboro Man’s grandmother, lived on an isolated ranch for years. It’s so nice to have her around.

BURGUNDY MUSHROOMS

Makes 8 to 10 servings

My dear mother-in-law has made these wine-and-butter-soaked mushrooms for years, and every time I eat them I groan, sigh, and promise myself I’ll never go more than a month without having them on my plate. Slow-cooked over many, many hours, these mushrooms aren’t for last-minute meals! But they’ll make your house smell so delicious, you’ll hardly believe it. Seriously, guests have fainted before.

When fully cooked, these mushrooms taste more like meat than anything else, and with a green salad and baked potato could be a meal in themselves. But note: if you’re not a fan of wine, steer clear of these, as they use a whole liter of Burgundy!

4 pounds white button mushrooms½ pound (2 sticks) butter1½ teaspoons Worcestershire sauce1 liter Burgundy wine (other dry red wines will work)1 teaspoon freshly ground black pepper2 cups boiling water4 chicken bouillon cubes4 beef bouillon cubes1 teaspoon dill seed1 teaspoon garlic powder2 teaspoons salt (optional)

1. Thoroughly wash the mushrooms and throw them into a large stockpot.

2. Add all the remaining ingredients except the salt. Stir to combine.

3. Bring the mixture to a boil over medium-high heat.

4. Reduce the heat to low and simmer, covered, for 6 hours.

5. Remove the lid, then continue cooking, uncovered, for 3 hours.

6. Add salt to taste at the end if desired. The mushrooms will be dark in color. They can sit in the pan until ready to serve.

7. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl.

Have crusty bread nearby to soak up the deliciousness.

CREAMY ROSEMARY POTATOES

Makes 9 servings

This is the most amped-up version of potatoes au gratin in existence, made extra decadent with butter, cream cheese, half-and-half…and cream. It’s so good, I have to go to confession after my last bite.

And I’m not even Catholic.

4 tablespoons (½ stick) butter1 cup half-and-half1 cup heavy cream5 or 6 medium russet potatoes, sliced thin4 garlic cloves, finely chopped1 medium onion, finely dicedOne 8-ounce package cream cheese, at room temperature½ to 1 teaspoon salt, to tasteFreshly ground black pepper to taste2 tablespoons minced rosemary leaves3 green onions, light green and medium green parts, thinly sliced1 cup grated Parmesan cheese3 tablespoons minced chives

1. Preheat the oven to 350ºF. Rub the bottom of a 9 x 13-inch baking dish with softened butter. Combine the half-and-half and the cream in a large measuring cup.