Burgundy Mushrooms are the quintessential side with turkey, filet mignon, beef tenderloin or prime rib!
Savory bites of dill and garlic-infused mushrooms that have marinated in a rich burgundy broth for hours.
Put these mushrooms in a slow cooker or on a Dutch oven 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 mushrooms a few years ago at a Thanksgiving dinner...oh my... they are out of this world delicious!
Why this recipe works
The recipe belongs to Ree Drummond, aka The Pioneer Woman. I took her recipe and reduced it to fewer servings and changed out bouillon cubes for a reduced sodium alternative.
Serve these as a side dish, appetizer or include a bowl on your holiday charcuterie board
Hassle-free! Throw everything in a slow cooker and walk away...One pound of button mushrooms serves as a nice side for about 4 people.
Why you'll love these!
This easy burgundy mushroom recipe yields restaurant-quality, tender, juicy whole mushrooms that pair beautifully with steak, beef tenderloin, prime rib, turkey and a steakhouse baked potato
These make a lovely hostess gift during the holidays! Just put the marinated burgundy mushrooms in a pretty jar with a bow (be sure to include a little liquid, too!)
Here's what you'll need
For this recipe, I use two 8-ounce packages of mushrooms-white button mushrooms, but you can use portobello or "Baby Bellas."
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...
As for the wine, 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. I cut a smidgen off the bottom of the stem but you can remove the whole stem if you like. 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, Dutch Oven 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 cabernet or burgundy 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 an airght glass jar in the refrigerator for up to 5 days. I store the mushrooms and liquid separately.
When you're ready to serve them, just put the mushrooms and liquid in a pan and reheat on the stove.
Slow Cooker Method
You can make easy Burgundy Mushrooms in a slow cooker if you prefer. Just put all the ingredients in and cook on low for about 9 hours. Your house will smell amazing!
Depending upon the size of your slow cooker, you may have to adjust the amount of liquid - you want enough to just cover the mushrooms.
These slow cooked burgundy mushrooms are delicious all on their own, or as a side dish. The seasoned broth makes a delicious type of "au jus" sauce that is perfect for dipping in a piece of warm French bread. You can also use a little of the savory broth as a sauce to your steak!
These easy Burgundy Mushrooms are absolutely divine! Serve them alongside a fabulous cheeseboard as an appetizer, or as a side dish at Thanksgiving - they pair beautifully with turkey and cornbead dressing!
- Classic Southern Cornbread Dressing
- Southern Pecan Pie
- Spiced Cranberry Sauce
- Louisiana Crab Puffs
- Mixed Greens and Cornbread Casserole
- Jalapeno Fudge
- 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 , you may need a bit more if cooking in a slow cooker
- ¼ teaspoon dill seed
- 1 clove garlic
- salt to taste
- Wipe mushrooms with damp paper towel; set aside1 pound mushrooms
- In a large stockpot or crockpot, melt butter; add remaining ingredients½ stick butter, 1 teaspoon Worcestershire sauce, 1 cup red wine, 1 teaspoon Better Than Bouillon Chicken, 1 teaspoon Better Than Bouillon Beef, 1 cup water, ¼ teaspoon dill seed, 1 clove garlic
- Add mushrooms (whole or sliced); combine well
- Cook on stovetop on low for 9 hours, covered - OR - cook in crockpot on low 9 hours; salt to tastesalt to taste
- 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
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
I'd love to hear from you!