Burgundy Mushrooms

4.55 from 20 votes

Burgundy mushrooms are an easy side dish packed full of flavor. The mushrooms are slow cooked in red wine and are a perfect accompaniment to your Christmas dinner. They can be made several days ahead of time to help with your holiday meal prep.

Prep Time10

Cook Time6

Total Time6 10

Course: Side Dish

Cuisine: American

Servings: people

Author: Becky Hardin

Ingredients

2 pounds white button mushrooms
1 750ml bottle burgundy or other dry red wine
2 cups beef broth
½ cup unsalted butter
1 tablespoon Worcestershire Sauce
½ teaspoon low-sodium soy sauce
3 cloves garlic peeled and thinly sliced
2 beef or chicken bouillon cubes
½ teaspoon Bouquet Garni herb blend or dried thyme
½ teaspoon freshly ground black pepper
kosher salt

Instructions

Gently rinse the mushrooms with cold water and trim any tough part of the stems.
You can also use a damp kitchen towel to clean any debris from the mushrooms.
2 pounds white button mushrooms
In a medium saucepan set over medium-high heat, add all ingredients and bring to a boil.
1 750ml bottle burgundy or other dry red wine, 2 cups beef broth, ½ cup unsalted butter, 1 tablespoon Worcestershire Sauce, ½ teaspoon low-sodium soy sauce, 3 cloves garlic, 2 beef or chicken bouillon cubes, ½ teaspoon Bouquet Garni herb blend or dried thyme, ½ teaspoon freshly ground black pepper, kosher salt
Reduce heat to low and simmer covered for 5 hours.
Uncover and simmer for an additional hour.
Serve immediately or refrigerate for later. The mushrooms will keep up to 3 days.

Notes

Don’t skip any of the cooking time. The long cook time helps the mushrooms become rich and flavorful.
White button mushrooms are best for this recipe. Portabella or cremini mushrooms will also work.
If making this ahead of time, let the mushrooms cool fully before storing.
Use vegetable broth and vegetarian bouillon to make it a complete vegetarian side dish.

Nutrition