Red Wine Mushrooms
These Red Wine Mushrooms are savory bites of dill and garlic-infused mushrooms that have marinated in a rich wine broth for hours. They are the quintessential side with turkey, filet mignon, beef tenderloin or prime rib!
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 and totally worth the 9 hour marinade. Yes. These beauties simmer all day and turn out delicious, especially when served with warm French bread for dipping in the wine sauce…
Why this recipe works
The wine marinated mushroom recipe belongs to Ree Drummond, aka The Pioneer Woman. I adapted her recipe and reduced it to fewer servings and changed out bouillon cubes for a little bit of a reduced sodium alternative.
- Serve these marinated mushrooms as side dish, appetizer or include a bowl on your holiday charcuterie board. They pair beautifully with Beef Tenderloin, Beef Wellington, Pork Tenderloin or Pork Schnitzel.
- Keto-friendly – mushrooms, broth, wine, herbs-that’s it! No carbs at all.
- Hassle-free! Throw everything in a slow cooker or Dutch oven and walk away…One pound of button mushrooms serves as a nice side for about 4 people.
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 fresh garlic cloves. I sprinke a little dried dill weed as a garnish before serving, but that’s optional.
As for the red wine, use any dry red wine-Cabernet Sauvignon, Merlot, Pinot Noir or a Red Blend. The red wine doesn’t have to be expensive.
How to make marinated mushrooms
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 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 make a big batch of these marinated 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 red wine marinated mushrooms and liquid in airtight glass jars in the refrigerator for up to 5 days.
For best results, I recommed storing the mushrooms and liquid separately. When you’re ready to serve them, just put the mushrooms and liquid in a sauce pan and reheat on the stove on low to medium heat.
Slow Cooker Method
You can make the 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.
Serving suggestions
These slow cooked mushrooms with red wine 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 or serving as a red wine steak sauce.
Serve these delicious red wine mushrooms alongside a fabulous cheeseboard as an appetizer, or as a side dish at Christmas or Thanksgiving – they pair beautifully with turkey and cornbead dressing!
Related recipes
- Classic Southern Cornbread Dressing
- Southern Pecan Pie
- Spiced Cranberry Sauce
- Louisiana Crab Puffs
- Mixed Greens and Cornbread Casserole
- Jalapeno Fudge
- Easy Pork Schnitzel
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
Red Wine 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 , you may need a bit more if cooking in a slow cooker
- ¼ teaspoon dill seed
- 1 clove garlic
- salt to taste
- dried dill weed , optional; as garnish
Instructions
- 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 and combine well
- Cook on stovetop on low for 9 hours, covered, stirring occasionally- OR – cook in crockpot on low 9 hours; salt to tastesalt to taste
- When ready to serve, remove garlic cloves and enjoy! Garnish with dill weed if desireddried dill weed
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 1/4 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
