Burgandy Mushrooms
Indulge in the rich and savory flavors of Burgundy Mushrooms, a slow-simmered dish that transforms humble white button mushrooms into a gourmet delight. This recipe combines earthy mushrooms with the deep, bold notes of dry burgundy wine, beef broth, and a medley of seasonings including soy sauce, Worcestershire sauce, and fresh thyme. Slowly cooked for hours in a fragrant broth infused with garlic and onion, these tender mushrooms soak up every bit of flavor, creating an irresistible side dish or appetizer. Perfect for pairing with steak, roasted chicken, or even served atop toasted baguette slices, this recipe is ideal for both cozy dinners and elegant gatherings. With minimal prep time and maximum flavor, Burgundy Mushrooms are guaranteed to elevate your meal and leave guests asking for seconds.
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Recipe Information
Ingredients
- 2 pounds White button mushrooms
- 1 stick Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 3 cups Dry burgundy wine
- 2 cups Beef broth
- 0.25 cup Soy sauce
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Ground black pepper
- 4 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
Instructions
Clean the mushrooms by wiping them with a damp paper towel or brushing off any dirt. Trim the stems if necessary.
In a large, heavy-bottomed Dutch oven or stock pot, combine the butter and olive oil over medium heat. Once melted, add the chopped onion and cook for 5–7 minutes until softened.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the mushrooms to the pot and stir to coat them with the butter and onion mixture. Cook for 5 minutes until the mushrooms start to release their liquid.
Pour in the burgundy wine and beef broth. Stir to combine.
Add the soy sauce, Worcestershire sauce, ground black pepper, thyme sprigs, and bay leaf to the pot. Stir gently to distribute the herbs and seasoning.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
Cover the pot with a lid and let the mushrooms simmer for 4 hours, stirring occasionally to ensure even cooking and to prevent sticking.
After 4 hours, remove the thyme sprigs and bay leaf from the pot. Taste the sauce and adjust seasoning if necessary.
Serve the burgundy mushrooms warm as a side dish or over toasted bread slices for a delicious appetizer.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 29.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 233 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4362 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
