Burgundy Mushrooms Red Wine

Forget everything you know about bland mushroom sides. These Burgundy Mushrooms are melt-in-your-mouth tender and packed with deep, comforting flavors. Starting with a mountain of meaty button mushrooms, they simmer gently in red wine, herbs, and beefy broth for hours until irresistibly rich and fragrant. I love making a big pot for holiday spreads or cozy Sunday roasts because everyone comes back for seconds.

These became a staple at family birthdays when one bite convinced my usually mushroom-skeptical uncle to devour half a bowl himself. The aroma will draw everyone into the kitchen before you even set the table.

Ingredients

• Diced onion: boosts savory flavor and sweet aroma look for firm onions with dry skins
• Butter: creates a glossy rich base always use real unsalted butter for the best flavor
• Fresh garlic: infuses warmth and depth always pick plump firm cloves
• White button mushrooms: soak up all the sauce make sure to select unblemished mushrooms with tight caps
• Dry Burgundy wine or any dry red: adds complexity and balance choose something you would enjoy drinking
• Boiling water: extends the sauce without diluting flavor
• Worcestershire sauce: brings a background umami note use a classic British style for maximum savoriness
• Dill weed: offers gentle herbal brightness pick high quality dried dill within its freshness date
• Black pepper: sharpens and perks up the earthiness opt for freshly ground if possible
• Beef bouillon cubes or powder: concentrates beefy flavor always check for well known brands with deep color
• Kosher salt: sharpens and ties flavors together taste before adding at the end to avoid over salting

Instructions

Melt the Butter:

Place a large Dutch oven over medium heat add all the butter and melt it completely swirling to coat the bottom so nothing sticks later

Soften the Onion:

Stir in diced onion ensuring every piece lands in the melted butter Cook gently for about five minutes until the onion becomes translucent and releases its sweetness stir occasionally to avoid browning

Add Garlic:

Drop in the peeled whole cloves of garlic Let them cook for about one minute letting them haze up the kitchen with that irresistible garlic scent

Prep and Add Mushrooms:

Clean mushrooms thoroughly by rinsing and patting them dry Slice off just the very end of the stems if needed Add all the mushrooms to the Dutch oven The pan will look crowded but the mushrooms will shrink as they cook

Incorporate Wine and Seasonings:

Pour in the full liter of wine followed by the boiling water Worcestershire sauce dill weed black pepper and bouillon cubes or powder Stir gently until all the bouillon dissolves so the flavors meld right from the start

Start to Simmer:

Bring everything up to a strong simmer over medium high heat Once it is bubbling clamp on the lid and lower the heat to a gentle simmer Let it cook covered for one and a half hours This long simmer is what infuses the mushrooms inside and out

Reduce Uncovered:

Take off the lid and raise the heat slightly Simmer uncovered for another one and a half hours Gently stir every half hour so the bottom mushrooms take turns soaking up the sauce

Finish with Salt:

Now taste the sauce and add kosher salt little by little Stop once everything pops with flavor Without the salt it might taste flat so do not skip this step

My favorite ingredient here is the dry Burgundy wine Its magic with mushrooms Always brings back memories of chilly New Years nights when my mom would stir this pot all afternoon while the whole house gradually smelled like a French bistro

Storage Tips

Store leftovers in an airtight container in the fridge The flavors deepen as they sit Mushrooms reheat best gently on the stove over low heat with a splash of water or broth Freeze portions in freezer bags for up to three months then thaw and reheat slowly so texture stays tender

Ingredient Substitutions

Use cremini mushrooms for extra earthiness if you want If you are out of Burgundy any dry red wine works well For vegetarians swap beef bouillon for a robust mushroom or vegetable bouillon and toss in a splash of soy sauce

Serving Suggestions

They are heavenly spooned over steak or next to roast turkey Pile onto creamy polenta or simply scoop into shallow bowls with crusty bread For appetizers thread a toothpick through each mushroom and serve them warm with a puddle of the winey sauce

Cultural and Historical Context

Classic Burgundy Mushrooms are inspired by French cuisine Burgundian slow braises and long reductions This recipe echoes techniques from Coq au Vin where wine makes everything taste luxurious Mushrooms are prized in old world kitchens for their ability to turn simple ingredients into celebration food

Seasonal Adaptations

When wild mushrooms like chanterelles or morels are in season swap in a portion for deeper flavor During the holidays add a sprig of fresh thyme to the simmer for festive aroma In warmer months serve slightly chilled alongside grilled meats

This is a recipe everyone requests twice a year and it never disappoints. Enjoy the deep flavors and the gathering it brings to your table.

Recipe FAQs

→ What type of mushrooms work best?

White button mushrooms are ideal for soaking up the flavors and maintaining their texture during long simmering.

→ Can I substitute the Burgundy wine?

Yes, any dry red wine can be used, though Burgundy lends an authentic depth and rich flavor.

→ How long should the mushrooms be cooked?

Simmer them for about three hours total—first covered, then uncovered—for best texture and infusion.

→ Are these mushrooms vegetarian?

If you substitute vegetable bouillon for beef, this dish can be easily adapted for vegetarians.

→ What should I serve them with?

They’re delicious served with steak, poultry, or as a topping for bread, pasta, or potatoes.