Burgundy Mushrooms

Burgundy Mushrooms

Mushrooms, wine, butter and spices cooked on low for hours. These make a great side dish for beef…if you can manage not to eat them all before dinner.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Side Dish, Topping

Cuisine American

Servings 11 Cups

Equipment

• Instant Pot Highly Recommended
• Normal Kitchen Utensils

Ingredients

  

• 3 Lbs Button Mushrooms
• 1 750ml Bottle Burgundy, Cabernet Sauvignon, Merlot or Pinot Noir Wine
• 2 C Water
• 2 Sticks Butter
• 1/2 C Beef Bouillon or 8 Cubes
• 4 Cloves Fresh Garlic
• 1/2 Tbsp Worcestershire Sauce
• 1 tsp Dried Dill
• Salt and Pepper to Taste

Instructions

 

• Give the mushrooms a good wash to get all the dirt off. I prefer to cut them in half, but that is up to you.
  3 Lbs Button Mushrooms
• Peel the garlic and give it a rough chop.
  4 Cloves Fresh Garlic
• Add everything to an instant pot or large pot. Start with no added salt and 1 tsp of black pepper (it is best to taste for salt at the end because the bouillon already has salt in it).
  1 750ml Bottle Burgundy, Cabernet Sauvignon, Merlot or Pinot Noir Wine, 2 C Water, 2 Sticks Butter, 1/2 C Beef Bouillon, 1/2 Tbsp Worcestershire Sauce, 1 tsp Dried Dill, Salt and Pepper to Taste
• Bring everything to a boil and cook around 5 minutes to help get the alcohol out of the wine.
• Reduce the heat to a simmer and cook covered for 6-8 hours. If using an instant pot, you can slow cook on high for 6-8 hours.
• Test the final product for salt and then serve right away, including the broth.

Notes

Make sure you like the wine you use. The mushrooms really hold the wine flavor. 

These mushrooms go great as a topping on pretty much any (non-fried) beef dish. The broth is arguably the star of the show and should be soaked up with crusty bread or drizzled over whatever dish you are pairing these mushrooms with.

You could also try mixing a roux into the broth to make a super flavorful gravy.

Keyword Burgundy, Dill, Garlic, Mushroom, Wine, Worcestershire

The way this dish can be served reminds me a lot of New Orleans Barbecue Shrimp: they both have a super flavorful broth, loaded with butter, that you should soak up with crusty bread.

The broth is so good with these mushrooms that I decided to try this dish as a soup. Be sure to save half of the mushrooms you make with this recipe, and then try my Burgundy Mushroom Noodle Soup Recipe.