Burgundy Mushrooms
Indulge in the rich, savory flavors of Burgundy Mushrooms, a slow-cooked masterpiece perfect for mushroom lovers and gourmet enthusiasts alike. This recipe combines tender button mushrooms with a luxurious blend of dry red wine, beef broth, and a symphony of flavor-enhancing elements like soy sauce, Worcestershire sauce, and fresh thyme. Simmered for hours, the mushrooms absorb every bit of the aromatic, burgundy-hued broth, resulting in an elevated side dish that pairs beautifully with steak, mashed potatoes, or roasted vegetables. Ideal for dinner parties or holiday feasts, this elegant yet simple dish delivers a restaurant-quality experience right from your kitchen. With keywords including "Burgundy Mushrooms," "slow-cooked mushrooms," and "wine-infused mushroom recipe," this dish is sure to captivate both your taste buds and search engines alike.
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Recipe Information
Ingredients
- 2 pounds Button mushrooms
- 1 stick Unsalted butter
- 750 ml Dry red wine (Burgundy or Pinot Noir preferred)
- 1 cup Low-sodium beef broth
- 3 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic cloves, minced
- 1 teaspoon Granulated sugar
- 3 sprigs Fresh thyme sprigs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Clean the mushrooms thoroughly by wiping them with a damp paper towel or rinsing briefly and patting dry. Trim the stems if needed.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the mushrooms to the pot and cook for 3-5 minutes, stirring occasionally, until they start to release their liquid.
Pour in the red wine and beef broth, and stir to combine.
Add the soy sauce, Worcestershire sauce, minced garlic, granulated sugar, thyme sprigs, salt, and black pepper to the pot. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to the lowest setting. Cover the pot with a lid slightly ajar to allow steam to escape.
Simmer the mushrooms for 7-8 hours, stirring occasionally to ensure they cook evenly and absorb the flavors.
After cooking, remove and discard the thyme sprigs. Taste the mushrooms and adjust seasoning with more salt and pepper if needed.
Serve the burgundy mushrooms warm as a side dish, or use them as a topping for steaks, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 29.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 160 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4393 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.
