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.)
Make ahead:
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.
Related recipes:
- Classic Southern Cornbread Dressing
- Southern Pecan Pie
- Spiced Cranberry Sauce
- Louisiana Crab Puffs
- Mixed Greens and Cornbread Casserole
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
Burgundy Mushrooms
Ingredients
- 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
Instructions
- 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
Notes
- 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
I'd love to hear from you!