Burgundy Mushrooms: A Rich and Flavorful Side Dish for Any Occasion
Hours of gentle simmering unlock layers of rich umami and herb-infused decadence.
Mushrooms cooked long and slow in red wine, butter, and aromatic herbs become a decadent treat capable of elevating any meal. Burgundy Mushrooms, made famous by classic home cooks and celebrated internet personalities alike, have earned a place on holiday tables and steakhouse menus for good reason. These velvety, deeply flavored mushrooms capture the soul of rustic French cooking—transformed by patience, a robust bottle of Burgundy, and a handful of simple ingredients.
Table of Contents
- Introduction to Burgundy Mushrooms
- Essential Ingredients
- Cooking Instructions: Classic & Slow Cooker Methods
- Expert Tips & Ingredient Swaps
- Serving Suggestions & Pairings
- Storage and Reheating
- Nutrition Information
- Frequently Asked Questions
Introduction to Burgundy Mushrooms
At their essence, Burgundy Mushrooms are a study in how time and careful layering of flavor can transform humble ingredients into a dish with unexpected depth. The recipe relies on a straightforward process: white button mushrooms are slow-simmered for hours in red wine, butter, garlic, and seasonings until they become nearly mahogany in color and immensely rich in taste.
This is not a dish to rush—plan ahead, and the result will reward your patience. The extended slow simmering infuses every bite with umami, tangy acidity from the wine, and aromatic notes from garlic, dill, and pepper. Burgundy Mushrooms are perfect for making ahead, gaining complexity with each passing hour, and shine as a holiday or celebration side, or simply as an elegant complement to steaks, roasts, or even a crusty loaf of bread.
Essential Ingredients
The magic of Burgundy Mushrooms lies in a modest list of ingredients that together create a truly rich and layered side. Here’s what you’ll need:
- 4 pounds white button mushrooms: Washed and left whole. Choose fresh, firm mushrooms for best results.
- 2 sticks (1 cup) butter: Unsalted is best to control the final salt level.
- 1.5 teaspoons Worcestershire sauce: Provides depth and subtle tang.
- 1 liter Burgundy wine (or other dry red wine): Any robust, not-too-expensive bottle works.
- 1 teaspoon black pepper: Freshly ground adds the most flavor.
- 2 cups water: Boiling water gives the cooking a head start.
- 4 chicken bouillon cubes and 4 beef bouillon cubes: These deliver concentrated savory base notes.
- 1 teaspoon dill seed: For a hint of herbal brightness.
- 5 cloves garlic, peeled: Add whole or chop for more intensity.
- 2 teaspoons salt: Add at the end to taste.
| Ingredient | Function |
|---|---|
| White button mushrooms | Main flavor and texture |
| Butter | Richness and silkiness |
| Red wine | Acidity, depth, color |
| Bouillon cubes | Umami and salt |
| Worcestershire sauce | Tangy, meaty undertone |
| Dill seed | Herbal, slightly sweet aroma |
| Garlic, pepper, salt | Aromatic seasoning |
Cooking Instructions: Classic & Slow Cooker Methods
Stovetop Method (Traditional)
- Prep the mushrooms: Wash thoroughly and set aside to drain. Trim stems if needed, but leave mushrooms whole for the classic rustic look.
- Combine everything except salt: Place mushrooms in a large heavy pot or stockpot. Add butter, Worcestershire sauce, wine, pepper, water, bouillon cubes, dill seed, and garlic. Stir gently to mix.
- Simmer long and slow: Bring the mixture to a gentle boil over medium-high heat. Reduce to low, cover, and simmer for 6 hours. Stir occasionally and check liquid level as needed.
- Finish with uncovered simmering: Remove the lid and continue simmering, uncovered, for another 2–3 hours. This reduces the sauce and intensifies the flavors. The mushrooms should darken and become deeply infused with the wine.
- Add salt to taste: At the end, season carefully with salt only after tasting, as bouillon cubes add quite a bit of sodium.
- Serve: Serve straight from the pot or transfer to a beautiful dish. Offer with bread to soak up the juices, or use as a side for roasted meats or potatoes.
Slow Cooker Method
- Combine all ingredients (except salt): Place everything directly into a large slow cooker, layering mushrooms last if you wish.
- Cook on low: Let cook for 8–9 hours on low, stirring occasionally.
- Reduce sauce (optional): If you want a richer, thicker sauce, transfer to a large pot and simmer, uncovered, for 1–2 hours at the end.
- Season with salt at the finish: Taste the liquid and adjust seasoning only at the very end.
Expert Tips & Ingredient Swaps
- Don’t rush the cooking time: The signature flavor and texture develop only after several hours of gentle simmering.
- Wine options: Any full-bodied dry red wine can be used—Cabernet Sauvignon, Merlot, or Pinot Noir all work well. Don’t use sweet reds.
- Bouillon cubes vs. stock: For a more wholesome version, substitute high-quality chicken or beef stock for bouillon cubes. Adjust overall salt accordingly.
- Vegan variation: Use plant butter and vegetable bouillon cubes.
- Garlic prep: Leave garlic whole for a milder effect, chop or crush for greater intensity in the finished dish.
- Add fresh herbs: Thyme or parsley added in the last hour brightens the flavor without overpowering.
- Double the batch: This recipe doubles easily and keeps wonderfully, making it a perfect make-ahead side for gatherings.
What others are reading
Serving Suggestions & Pairings
Burgundy Mushrooms are deeply versatile. While they shine on a holiday table, their earthy richness suits a variety of settings and main dishes. Consider these pairings:
- With steak: The classic pairing! Spoon mushrooms and their sauce over grilled or pan-seared beef.
- Alongside potatoes: Mashed, roasted, or scalloped potatoes provide a perfect canvas for the sauce.
- As an appetizer: Serve warm in little bowls with toothpicks or on toasted crostini.
- With roast poultry: The savory, wine-rich flavors complement turkey or chicken beautifully.
- Over creamy polenta or pasta: A meatless main that’s rich and satisfying.
- With warm crusty bread: Perfect for sopping up the luxurious sauce.
Storage and Reheating
- Refrigeration: Cool completely and refrigerate in an airtight container for up to 5 days. Flavors deepen as it sits.
- Freezing: Freeze up to 2 months. Defrost overnight and reheat gently on the stovetop for best texture.
- Reheating: Warm slowly in a saucepan, adding a splash of water or wine if the sauce thickens too much.
Nutrition Information
Exact nutrition values may vary with ingredient brands and preparation, but here’s an approximate overview for a generous serving (based on the recipe being divided by eight):
- Calories: ~210
- Fat: ~14g
- Carbohydrates: ~12g
- Protein: ~3g
- Sodium: ~900mg (will vary based on bouillon brand and added salt)
Wine alcohol mostly cooks off, but some may remain after long simmering. Always cook thoroughly and serve responsibly.
Frequently Asked Questions (FAQs)
Q: Can I use cremini or portobello mushrooms instead of white button mushrooms?
A: Yes, cremini (baby bella) mushrooms offer an even deeper, earthier taste and work beautifully in this recipe. Portobello mushrooms can be sliced and used, though their texture will be more robust.
Q: Is it necessary to cook Burgundy Mushrooms for so many hours?
A: The extended cooking time is essential: it mellows the wine, infuses the mushrooms, and develops a velvety, concentrated sauce. Shortcut methods lose out on flavor and texture.
Q: Can I make Burgundy Mushrooms ahead of time?
A: Absolutely—these mushrooms improve after chilling overnight, making them a perfect make-ahead holiday or party side.
Q: What if I don’t have dill seed?
A: You can omit it, or substitute a pinch of dried thyme or a small sprig of fresh thyme for a different herbal undertone.
Q: Is there a non-alcoholic substitute for red wine?
A: While much of the alcohol evaporates during slow cooking, you can substitute a mix of beef broth and unsweetened grape or cranberry juice for a somewhat-similar effect. The wine, however, is a key flavor profile of this dish.
Final Thoughts and Pro Tips
- Don’t be afraid of the quantities—four pounds of mushrooms will cook down substantially.
- Always taste and season at the end, especially if using different brands of bouillon or stock.
- For entertaining, serve in an attractive dish and garnish with a sprinkle of fresh parsley.
- Leftover Burgundy Mushrooms are excellent stirred into risotto, spooned over omelets, or added to creamy soups.
This classic recipe invites adaptation, but its core remains unchanged: an unfussy tribute to slow, steady, and soulful home cooking. Whether you’re gathering with a crowd or looking to transform a weeknight steak, Burgundy Mushrooms deliver a show-stopping side with minimal fuss—just a little planning and a lot of patience.
References
- https://cheesecurdinparadise.com/christmas-dinner-part-3-burgundy/
- http://sugarandspice-celeste.blogspot.com/2012/01/burgundy-mushrooms-pioneer-woman.html
- https://paleospirit.com/better-burgundy-mushrooms/
- https://eggheadforum.com/discussion/1197540/burgundy-mushrooms-again-a-terrific-side-dish
- https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8914/steak-with-burgundy-mushroom-sauce/
- https://www.youtube.com/watch?v=YSv-_2CE08Y
Similar Articles
Read full bio of medha deb
