This Burgundy Mushrooms Recipe is a rich and deeply savory recipe, which features white button mushrooms slow-cooked in red wine and butter. It’s a legendary steakhouse side dish, ready in about 9 hours (hands-off cooking).
Jump to RecipeBurgundy Mushrooms Recipe Ingredients
- 4 pounds white button mushrooms, whole
- 1 liter Burgundy wine (or other dry red wine like Pinot Noir or Cabernet)
- 2 cups boiling water
- 1/2 pound (2 sticks) unsalted butter
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dill seed (not dill weed)
- 1 teaspoon freshly ground black pepper
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
- 4 cloves garlic, peeled (whole)
- Salt (to taste at the end)
- Crusty bread, for serving
How To Make Burgundy Mushrooms Recipe
- Prep the mushrooms: Thoroughly wash the mushrooms. Since they will be boiling for hours, you don’t need to worry about them absorbing a little water during washing. Leave them whole; do not slice them. Throw them into a large stockpot or Dutch oven.
- Combine ingredients: Add the 1 liter of Burgundy wine, 2 cups of boiling water, the 2 sticks of butter, Worcestershire sauce, dill seed, black pepper, peeled garlic cloves, and both the beef and chicken bouillon cubes to the pot. Stir gently to combine.
- The Long Simmer (Covered): Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid. Let it simmer undisturbed for 6 hours. During this time, the mushrooms will release their liquid and shrink, absorbing the wine and butter.
- The Reduction (Uncovered): After 6 hours, remove the lid. Continue cooking the mushrooms over low heat, uncovered, for another 3 hours. This step evaporates the excess liquid and concentrates the sauce into a dark, rich, buttery glaze.
- Season and Serve: At the end of the cooking process, taste the sauce. The bouillon cubes are salty, so you may not need extra salt, but add it now if needed. The mushrooms will be very dark (almost black) in color. Serve straight from the pot or transfer to a bowl with the cooking liquid. Serve with crusty bread to soak up the deliciousness.
Recipe Tips
- Patience is Key: There are no shortcuts here. The 9-hour cooking time is scientifically necessary to transform the texture of the mushrooms from spongy to firm and meaty, while infusing the flavor to the core.
- Wine Choice: You don’t need an expensive bottle, but use a wine you would drink. Burgundy (Pinot Noir) is traditional, but a Merlot or Cabernet Sauvignon works well too. Avoid “cooking wine” which is loaded with salt.
- Dill Seed vs. Dill Weed: Ensure you use dill seed, which tastes caraway-like and savory, rather than dill weed (the herb), which has a completely different flavor profile.
- Bouillon Cubes: Do not swap these for broth. The concentrated salt and flavor enhancers in the cubes are essential for the “steakhouse” flavor profile in this specific recipe.
- Pot Size: 4 pounds of raw mushrooms take up a lot of volume. Use your largest soup pot. They will shrink down to about half their volume by the end.
What To Serve With Burgundy Mushrooms Recipe
These mushrooms are intense and rich, making them the perfect companion for red meat.
- Prime Rib or Steak: The classic steakhouse pairing.
- Roast Beef: Served alongside mashed potatoes.
- Crusty Baguette: Essential for dipping in the wine-butter reduction (the “pot liquor”).
- Charcuterie Board: Serve cold or warm as part of an appetizer spread.
How To Store Burgundy Mushrooms Recipe
- Refrigerate: Store the mushrooms in their liquid in an airtight container in the refrigerator for up to 5 days. The flavor improves as they sit.
- Reheat: Reheat gently on the stovetop or in the microwave.
- Freeze: You can freeze these mushrooms in their sauce for up to 3 months. Thaw in the fridge overnight before reheating.
Burgundy Mushrooms Recipe Nutrition Facts
- Calories: 210
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 50mg
- Sodium: 950mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugar: 3g
- Protein: 5g
Nutrition information is estimated per serving (based on 10-12 servings).
FAQs
Yes. Combine all ingredients in a large slow cooker. Cook on Low for 9 hours. Then, remove the lid and cook on High for another 2-3 hours to reduce the liquid, though the reduction is better achieved on the stovetop.
Mushrooms are over 90% water. The long cooking process draws this water out and replaces it with the wine and butter mixture, resulting in a smaller, denser, and more flavorful mushroom.
Yes, you can halve all the ingredients if 4 pounds is too much. The cooking time remains roughly the same, though the reduction phase (uncovered) might be faster, so keep an eye on the liquid level.
Burgundy Mushrooms Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings15
minutes9
hours210
kcalThe legendary 9-hour slow-cooked mushroom side dish steeped in red wine, butter, and bouillon until they turn dark, meaty, and incredibly flavorful.
Ingredients
4 lbs white button mushr540ooms
1 liter Burgundy wine
2 sticks butter
2 cups boiling water
4 beef bouillon cubes
4 chicken bouillon cubes
1 tsp dill seed
1.5 tsp Worcestershire sauce
4 cloves garlic
1 tsp pepper
Directions
- Wash mushrooms and place in a large pot.
- Add wine, water, butter, bouillon, garlic, and spices.
- Boil, then reduce heat to low.
- Cover and simmer for 6 hours.
- Remove lid.
- Simmer uncovered for 3 hours to reduce liquid.
- Season with salt if needed and serve.
Notes
- Do not slice the mushrooms; they must be whole to withstand the long cooking time.
- The liquid reduces into a rich dipping sauce (“pot liquor”) that is excellent with bread.
- This recipe is easily scalable for large parties.
