Burgundy Mushrooms Red Wine (Printable Version)

Earthy mushrooms simmered in Burgundy wine, butter, and garlic. Irresistible flavor boost. #mushrooms #redwine #appetizer #comfortfood #vegetarian

# Ingredients:

→ Primary

01 - 1/2 cup diced onion
02 - 1 cup unsalted butter
03 - 4 cloves garlic, peeled
04 - 4 pounds white button mushrooms, cleaned

→ Liquids and Seasonings

05 - 4 1/4 cups dry Burgundy wine or other dry red wine
06 - 1 cup boiling water
07 - 2 teaspoons Worcestershire sauce
08 - 1 teaspoon dried dill weed
09 - 1 teaspoon freshly ground black pepper
10 - 4 teaspoons beef bouillon powder or 4 beef bouillon cubes
11 - 1 pinch kosher salt, to taste

# Steps:

01 - In a large Dutch oven over medium heat, melt the butter until fully liquefied.
02 - Add diced onion and sauté until soft and translucent, about 5 minutes.
03 - Add the peeled garlic cloves and cook for 1 additional minute, stirring constantly.
04 - Add the cleaned white button mushrooms to the Dutch oven with the aromatics.
05 - Pour in the Burgundy wine, boiling water, Worcestershire sauce, dried dill, black pepper, and beef bouillon. Stir thoroughly to combine.
06 - Bring the mixture to a boil, then cover and reduce to a steady simmer for 1 hour and 30 minutes.
07 - Remove the lid and continue simmering uncovered for another 1 hour and 30 minutes, allowing the sauce to reduce and flavors to concentrate.
08 - Add kosher salt to taste, stir well, and serve warm.

# Notes:

01 - For best flavor development, use fresh white button mushrooms and high-quality dry Burgundy wine.

Go Back