Burgundy Mushrooms
Burgundy Mushrooms slowly simmer in butter, garlic, and red wine for a rich, savory steakhouse-style side dish full of flavor.
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.