If you’re looking for a perfect side dish to pair with grilled meat then look no further than this Burgundy Mushrooms Recipe! The mushrooms are slow cooked in red wine sauce and are a perfect accompaniment to your Christmas dinner!
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5-Star Reviews
“The burgundy wine gives these mushrooms the BEST flavor! Seriously so delicious!”-Taylor
Burgundy Mushrooms Recipe
Burgundy Mushrooms are one of my staple dishes for holiday dinners and are a perfect side to steak or roast. I use a burgundy red wine and slow cook the button mushrooms for hours, resulting in a deep rich flavor. My recipe uses Burgundy wine, but you can also use a Cabernet Sauvignon or Merlot. You’ll instantly fall in love with these wine infused mushrooms—a perfect vegetarian side dish!
Burgundy Mushrooms
Ingredients
- 2 pounds white button mushrooms
- 1 750ml bottle burgundy or other dry red wine
- 2 cups beef broth
- ½ cup unsalted butter
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon low-sodium soy sauce
- 3 cloves garlic peeled and thinly sliced
- 2 beef or chicken bouillon cubes
- ½ teaspoon Bouquet Garni herb blend or dried thyme
- ½ teaspoon freshly ground black pepper
- kosher salt
Instructions
- Gently rinse the mushrooms with cold water and trim any tough part of the stems.You can also use a damp kitchen towel to clean any debris from the mushrooms.2 pounds white button mushrooms
- In a medium saucepan set over medium-high heat, add all ingredients and bring to a boil.1 750ml bottle burgundy or other dry red wine, 2 cups beef broth, ½ cup unsalted butter, 1 tablespoon Worcestershire Sauce, ½ teaspoon low-sodium soy sauce, 3 cloves garlic, 2 beef or chicken bouillon cubes, ½ teaspoon Bouquet Garni herb blend or dried thyme, ½ teaspoon freshly ground black pepper, kosher salt
- Reduce heat to low and simmer covered for 5 hours.
- Uncover and simmer for an additional hour.
- Serve immediately or refrigerate for later. The mushrooms will keep up to 3 days.
Becky’s Tips
- Don’t skip any of the cooking time. The long cook time helps the mushrooms become rich and flavorful.
- White button mushrooms are best for this recipe. Portabella or cremini mushrooms will also work.
- If making this ahead of time, let the mushrooms cool fully before storing.
- Use vegetable broth and vegetarian bouillon to make it a complete vegetarian side dish.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store and Reheat
You can make these mushrooms up to 3 days ahead of time. Once cooked, let them cool to room temperature and then transfer them to an airtight container and store in the fridge. Reheat them on the stovetop for a few minutes before serving.
Serving Suggestions
This mushroom side dish is perfect to serve alongside my Oven Roasted Turkey Breast or Beef Tenderloin. If serving these during the holidays, make my Spiced Rum to go with them!
For safety reasons (not leaving stove on for several hrs) -can these started on stove then placed in slow cooker? Recipe sounds delicious.
Yes, absolutely!!
Such an easy dish that adds so much flavor to the meal. We paired it alongside steaks my husband grilled up and it was fantastic!
Yum that sounds like it was delicious!
These are delicious!
Thank you, Rachael!
The burgundy wine gives these mushrooms the BEST flavor! Seriously so delicious!
I’m glad you loved these!