Burgundy Mushrooms are the quintessential side with 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 serve about four people 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.
These purple-hued mushrooms are just enough as a side dish with beef or turkey! I found one pound of big button mushrooms serves as a nice side for about 4 people. Another option is to serve them alongside a massive cheeseboard or dip in a classic fondue!
Ingredients for Burgundy Mushrooms
The ingredients are simple: button mushrooms, red wine, dill seed, beef and chicken bouillon, butter, Worcestershire sauce and a hint of garlic.
How to Make the Mushrooms
This is a tough one. First, 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 were 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.)
- 1 lb. white mushrooms
- ½ stick salted butter
- 1 teaspoon Worcestershire sauce
- 1 cup red wine
- 1 teaspoon Better Than Bouillon Chicken
- 1 teaspoon Better Than Bouillon Beef
- 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