Burgundy Mushrooms are the quintessential side with turkey, filet mignon, beef tenderloin or prime rib! Put these mushrooms in a slow cooker or on the stove top and in a few hours, you'll have the most tender, delicious and savory mushrooms ever!
I was first introduced to these delicious wine-soaked pops of yum a few years ago at a Thanksgiving dinner...oh my... they are out of this world delicious!
The recipe belongs to Ree Drummond, aka The Pioneer Woman. I took her recipe and reduced it to four servings and changed out bouillon cubes for a reduced sodium alternative. I think you'll love the results!
The first time I made her burgundy mushroom recipe, I followed her directions to a "T" and while they were over-the-top delicious, we had too many leftover so, I took her recipe and broke it down to a more manageable amount of mushrooms--one pound instead of four pounds.
Why you'll love these!
- Perfect keto-friendly side dish! These purple-hued mushrooms are delicious with beef or turkey!
- Hassle-free! Throw everything in a slow cooker and walk away...
- One pound of big button mushrooms serves as a nice side for about 4 people.
- For this recipe, I use two 8-ounce packages of mushrooms-white button or portobello...
Here's what you'll need:
The ingredients are simple: button mushrooms, red wine, dill seed, beef and chicken bouillon, unsalted butter, Worcestershire sauce and a hint of garlic.
Note: get Dill SEED...not Dill weed...
Use any dry red wine-Cabernet Sauvignon, Merlot or a Red Blend.
How to make it:
Wipe the button mushrooms with a damp paper towel to remove any debris. Leave the stems on; if the mushrooms are huge (bigger than bite-size), you may want to slice them in half.
Next, pour all the ingredients into a large stockpot or slow cooker, add the mushrooms, stir and walk away for 9 hours. Yes. NINE hours.
These beauties go from white to gray to a beautiful dark purple color, but it takes a long, slow-cook to achieve perfection.
The mushrooms absorb all the flavors they've been nesting in for a whole day and when you bite into one, you'll realize why they are well worth the wait.
I like to make a big batch of these super easy burgundy mushrooms to offer as gifts near the holidays! They look so pretty when put in a pretty jar (definitely include some of the liquid for reheating.)
If you don't want to tie up your stove burner or slow cooker all day, make these ahead of time. Store the Burgundy Mushrooms and liquid in a glass jar.
When you're ready to serve them, just put the mushrooms and liquid in a pan and reheat on the stove.
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If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
- 1 pound mushrooms , whole - not sliced; leave stems on (get two-8-ounce package of whole mushrooms); white or portobella
- ½ stick butter , unsalted
- 1 teaspoon Worcestershire sauce
- 1 cup red wine dry - Cabernet, Merlot or Red Blend
- 1 teaspoon Better Than Bouillon Chicken , reduced sodium
- 1 teaspoon Better Than Bouillon Beef , reduced sodium
- 1 cup water
- ¼ teaspoon dill seed
- 1 clove garlic
- salt to taste
- Wipe mushrooms with damp paper towel; set aside
- In a large stockpot or crockpot, melt butter; add remaining ingredients
- Add mushrooms (whole or sliced); combine well
- Cook on stovetop on low for 9 hours, covered - OR - cook in crockpot on low 9 hours
- The size of button mushrooms varies; you want to get some that are "one-bite" size; if you can't find any on the smaller side, use medium-sized
- There's usually 16-20 medium-sized button mushrooms per pound; this allows 4-5 mushrooms per person or ¼ cup if sliced
- If you're serving this to more than four people, I might recommend you double the recipe or, buy big mushrooms and slice them