These Burgundy Mushrooms are rich, buttery, and packed with deep savory flavor. Mushrooms slowly simmer in butter, garlic, onion, and red wine until they become tender and soak up all that incredible flavor. The long, slow cooking process allows the sauce to reduce and intensify, creating mushrooms that are incredibly flavorful and almost melt-in-your-mouth soft. They make a perfect side dish for steak bites and a side of crusty bread to soak up the sauce.
Why Burgundy Mushrooms Are So Flavorful
The magic of this dish comes from the slow simmer. Cooking the mushrooms for several hours allows them to absorb the rich mixture of butter, wine, and seasonings while the sauce reduces and concentrates. The wine adds depth and a slightly earthy flavor that pairs beautifully with mushrooms, while Worcestershire and beef bouillon bring a savory richness that makes the dish taste almost like it came from a steakhouse kitchen.
Tips for the Best Burgundy Mushrooms
- Use whole white button mushrooms so they hold their shape during the long cooking time. Washing the mushrooms before cooking helps remove any dirt and allows them to fully absorb the flavorful sauce as they simmer.
- Let the mushrooms cook uncovered during the final stage so the liquid can reduce and become more concentrated. This helps create a richer sauce and deeper flavor.
- Taste the mushrooms at the end of cooking before adding salt, since the bouillon and Worcestershire sauce already provide a good amount of seasoning.
What to Serve with Burgundy Mushrooms
These mushrooms are especially popular as a steakhouse-style side dish because their rich flavor pairs well with hearty proteins.
Some great pairings include:
- Chuck Roast, Pot Roast, or other slow roasted meats
- Mashed potatoes or Polenta
- Crusty bread like our rustic bread, sourdough, or ciabatta for soaking up the sauce
Storage Tips
Store leftover Burgundy mushrooms in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens as they sit, making them excellent for reheating.
To reheat, warm the mushrooms gently in a saucepan over medium-low heat until heated through. Add a splash of water or broth if the sauce has reduced too much.
Burgundy Mushrooms
Ingredients
- ½ cup yellow onion, diced
- 1 cup (2 sticks) unsalted butter
- 4 cloves garlic, peeled
- 4 pounds white button mushrooms
- 1 liter Burgundy wine, or another dry red wine
- 1 cup boiling water
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dill weed
- 1 teaspoon black pepper
- 1 tablespoon beef bouillon powder
- Kosher salt, to taste
Instructions
- In a large Dutch oven over medium heat, melt the butter.
- Add the diced onion and sauté for about 5 minutes, until translucent.
- Add the garlic and cook for 1 minute, stirring occasionally.
- Thoroughly wash the mushrooms and add them to the Dutch oven.
- Pour in the Burgundy wine and boiling water. Add the Worcestershire sauce, dill weed, black pepper, and beef bouillon powder. Stir to combine.
- Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1½ hours.
- Remove the lid and continue cooking uncovered for another 1½ hours, allowing the sauce to reduce and the mushrooms to become tender.
This recipe was inspired by iamhomesteaders’ Burgundy Mushroom recipe.
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