Preston Mill Way, off Carnoustie Road in Muirfield Village, is surrounded by the Muirfield Village Golf Club’s 8th, 9th and 10th holes, which curve around not unlike a horseshoe. With the course virtually in their backyards, residents couldn’t escape the tournament even if they wanted to. Instead, they embrace it by hosting an annual progressive dinner for residents on the Sunday before “tournament week” begins.

Various neighbors host the dinner at three homes: one location is designated for drinks and appetizers, one for dinner and another for dessert and after dinner offerings. Throughout the years, various foods go from instant hits to requested classics. Of the latter, the husband and wife team of Vern and Geri Krier have become the go-to couple for several long-time staples.

While Vern’s grilled beef tenderloins are always tender, flavorful and, most importantly, never over-cooked, his wife Geri has one of the most unique recipes to grace the progressive dinner table: a delicious slow-cooked mushroom dish. Geri, who is retired, does not have an exotic name for her mushrooms, though they are worthy of one. Hence, the dish has become known simply as “Geri Krier’s Mushrooms.”

Geri has been making the recipe for the past two decades, cooking up the savory appetizer when requested for parties, family functions and elsewhere. She doesn’t remember the first time she made it, but she does recall her initial surprise when seeing the final product – after several hours of simmering, the mushrooms are reduced to a fraction of their original size. Geri still enjoys the dish enough to pass it on, and her adult children all love the recipe and have learned to make it themselves.

This is a truly transformational recipe, one you have to see and taste to believe. Geri has been kind enough to share her recipe with Dublin Life.

Geri Krier’s Mushrooms
4 pounds fresh large mushrooms, stems trimmed
1 pound butter
1 quart Burgundy wine
1½ tablespoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon ground black pepper
1 tablespoon Accent or MSG
1 teaspoon garlic powder
2 cups boiling water
4 (each) chicken and beef bullion cubes

Combine all ingredients except mushrooms in a large Dutch oven over medium heat and mix well. Add mushrooms and bring to a boil. Cover and reduce heat; simmer for 5 to 6 hours.

Remove lid and simmer an additional 3 to 5 hours until most of the liquid has evaporated. Serve warm or at room temperature. To reheat, microwave for 1 minute on high.