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.
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.