Emily Johnson
Burgundy mushrooms are a tasty and versatile side dish that can be served with grilled meat, especially steak, or beef roast. The mushrooms are slow-cooked or boiled in a red wine sauce, often with butter, onions, beef broth, and seasonings, resulting in a rich and flavorful dish. They are perfect for holiday meals and special occasions, and their meat-like texture makes them a satisfying option for vegetarians as well. With a long cooking time, these mushrooms develop an intense flavor and beautiful colour, making them a delicious and elegant addition to any meal.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Cuisine | French |
| Main ingredients | Mushrooms, red wine |
| Other ingredients | Butter, beef broth/stock, onion, garlic, Worcestershire sauce, dill seed, black pepper, chicken bouillon cubes, salt, olive oil, onion powder, cayenne pepper, soy sauce, herb blend/dried thyme |
| Nutritional information per serving | Calories: 354kcal, Carbohydrates: 15g, Protein: 9g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 61mg, Sodium: 1011mg, Potassium: 829mg, Fiber: 2g, Sugar: 5g, Vitamin A: 709IU, Vitamin C: 6mg, Calcium: 29mg, Iron: 2mg |
| Recipe yield | 4 servings |
| Cooking time | 6-9 hours |
| Cooking method | Stovetop, slow cooker |
| Dietary options | Vegetarian |
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What You'll Learn
Burgundy Mushrooms Recipe
Burgundy mushrooms are a tasty side dish that can be served with steak or beef. They are also delicious on their own as a main course with a salad and crusty French bread. The mushrooms are boiled in a red wine sauce, giving them a rich flavour and meat-like texture.
Ingredients
- Butter
- Onion
- Garlic
- Mushrooms
- Red Wine (any Cabernet or Merlot will do)
- Water
- Worcestershire Sauce
- Dill
- Pepper
- Beef Bouillon Cubes
Optional Ingredients
- Beef Stock/Beef Broth
- Boiling Water
- Chicken Bouillon Cubes
Instructions
- Melt the butter in a large Dutch oven or heavy, deep pot.
- Add the diced onion and sauté until translucent (about 5 minutes).
- Add the garlic and cook for another minute.
- Wash the mushrooms and add them to the pot.
- Pour in the wine, water, Worcestershire sauce, dill, pepper, and beef bouillon cubes.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and simmer, covered, for 6 hours.
- Remove the lid and continue cooking, uncovered, for 3 hours.
- Add salt to taste.
- Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl.
The long cooking time is essential to developing the flavour of the dish. Some even claim that the flavour is best the next day after the wine sauce has been allowed to soak into the mushrooms. If you have leftovers, refrigerate them in an airtight container and consume within 24 hours, or freeze them for later.
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Burgundy Mushrooms as a Side Dish
Burgundy mushrooms are a delicious and easy side dish that can accompany a variety of meals. They are especially recommended for the holidays, including Christmas and Thanksgiving, and are a great addition to a special occasion menu. The mushrooms are slow-cooked in a red wine sauce, resulting in a deep, rich flavour. While they are a perfect vegetarian side dish, they also pair well with grilled meat, such as steak, and can be served with a cheeseboard as an appetizer. They are also a great accompaniment to poultry and beef dishes, including prime rib, tenderloin, and roast.
The key ingredient is, of course, the mushrooms. White button mushrooms are recommended for this recipe, but portabella or cremini mushrooms can also be used. The mushrooms should be cleaned and brushed to remove any debris, and left whole, with the stems on.
The mushrooms are then cooked in a large stockpot with various ingredients, depending on the recipe. Many recipes include garlic, butter, and Worcestershire sauce. Other additions can include beef or chicken bouillon cubes, dill seed, black pepper, onion, beef broth, olive oil, cayenne pepper, and soy sauce. The wine used is typically a Burgundy or other dry red wine, but a Cabernet Sauvignon or Merlot can also be used.
The cooking process involves simmering the mushrooms for several hours, resulting in a very dark colour and a meat-like texture. The long cook time helps to develop the rich flavour and tender texture of the mushrooms. Some recipes recommend bringing the ingredients to a boil first, then reducing the heat and simmering for 5-6 hours, with an additional hour of uncovered cooking. Others suggest simmering the onions first, then adding the mushrooms and other ingredients and simmering for 15 minutes or until the liquid is reduced by half.
Burgundy mushrooms can be made ahead of time and stored in the fridge for up to 3 days. They are best served warm, straight from the pot, or spooned into a serving bowl with the cooking liquid. They can be a flavourful and impressive addition to any meal and are sure to be a hit with mushroom and wine enthusiasts alike.
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How to Cook Burgundy Mushrooms
Burgundy mushrooms are a delicious side dish that can be served with grilled meat, especially beef, making them perfect for a holiday dinner. They are slow-cooked in a red wine sauce, giving them a deep, rich flavour. The long cook time helps the mushrooms become tender and infused with the wine sauce. Here is a step-by-step guide on how to cook these mouth-watering mushrooms:
Ingredients:
- Mushrooms (white button, portabella or cremini)
- Red wine (Burgundy, Cabernet Sauvignon or Merlot)
- Butter
- Worcestershire Sauce
- Beef broth or bouillon
- Garlic
- Spices (cayenne pepper, dill seed, black pepper, dried thyme, etc.)
- Salt to taste
- Onion (optional)
Instructions:
Firstly, clean the mushrooms with a damp paper towel or kitchen towel to remove any debris. You can also cut off the bottom of the stem if needed.
Next, heat some olive oil in a large stockpot over medium heat. Add the mushrooms and spices, such as garlic powder, onion powder, and cayenne pepper. Cook until the mushrooms darken slightly and the spices become fragrant.
Then, add the remaining ingredients: red wine, beef broth or bouillon, Worcestershire sauce, butter, and garlic. Stir everything together.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the stockpot. Allow the mushrooms to simmer for several hours. The longer the cooking time, the richer and more flavourful the mushrooms will become.
Finally, uncover the stockpot and continue cooking for an additional 30 minutes to an hour. This will help reduce the liquid and intensify the flavours. Taste the mushrooms and add salt as needed.
Serve the burgundy mushrooms warm, straight from the pot, or spoon them into a serving bowl. They go exceptionally well with grilled steak, prime rib, or roast and can be enjoyed as a vegetarian option.
Burgundy mushrooms can be made a day ahead and reheated, making them a convenient and tasty addition to your holiday menu.
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Best Mushrooms for Burgundy Mushrooms
Burgundy mushrooms are a delicious side dish, perfect for holidays and special occasions. They are typically made by slow-cooking mushrooms in a red wine sauce, resulting in a deep, rich flavour. While some recipes call for specific types of red wine, such as Burgundy or Cabernet Sauvignon, others suggest using any dry red wine you have on hand, like Pinot Noir.
When it comes to the mushrooms themselves, different varieties can be used for Burgundy mushrooms. Here are some of the best options:
White Button Mushrooms
White button mushrooms are a versatile and commonly used variety that works well in Burgundy mushrooms. They have a mild flavour and a firm texture, making them ideal for slow cooking. These mushrooms are widely available and relatively inexpensive, making them a great choice for this dish.
Portabella Mushrooms
Portabella mushrooms, also known as Portobello mushrooms, are larger and more mature versions of cremini mushrooms. They have a meatier texture and a richer flavour than white button mushrooms, making them a delicious option for Burgundy mushrooms. Their dark colour also adds a visually appealing contrast to the red wine sauce.
Cremini Mushrooms
Cremini mushrooms are essentially immature Portabella mushrooms, but they have a distinct flavour and texture. They are slightly firmer and have a more earthy and nutty flavour compared to white button mushrooms. Cremini mushrooms are a great choice if you want a slightly more complex flavour in your Burgundy mushrooms.
Other Varieties
While the above-mentioned mushrooms are the most commonly used for Burgundy mushrooms, you can also experiment with other varieties. Some sources suggest using whole mushrooms, leaving the stems on, which can include other types such as shiitake, oyster, or porcini mushrooms. Each variety will impart its unique flavour and texture, so feel free to explore and find your favourite combination.
In conclusion, the best mushrooms for Burgundy mushrooms depend on your personal preference and the specific flavour and texture you want to achieve. White button, Portabella, and cremini mushrooms are excellent choices, but don't be afraid to experiment with other varieties to create your unique version of this delicious side dish.
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Vegetarian Burgundy Mushrooms
Burgundy mushrooms, or mushroom Bourguignon, is a vegetarian take on the classic French dish, beef Bourguignon. The dish involves preparing mushrooms in a rich red wine sauce. It is often served over polenta, making it a hearty and comforting vegetarian meal.
Ingredients
- Portobello mushrooms
- Cremini mushrooms
- Red wine (ideally from the Burgundy region in France, or a Pinot Noir or Cabernet Sauvignon)
- Polenta
- Butter
- Olive oil
- Onion
- Carrots
- Garlic
- Thyme
- Rosemary
- Cayenne pepper
- Garlic powder
- Onion powder
- Worcestershire sauce
- Broth
- Salt
Method
First, brush the mushrooms clean and set them aside. Heat olive oil in a large stockpot over medium heat. Add the mushrooms, garlic powder, onion powder, and cayenne pepper. Cook, stirring often, until the mushrooms begin to darken and the spices have heated.
Next, add the Worcestershire sauce, broth, and wine to the pot. Cover and cook for about 45 minutes, or until the mushrooms are tender. Remove the lid and continue cooking for an additional 10 minutes.
Finally, add salt to taste and serve warm over a bed of polenta.
Tips and Variations
For the best flavour, it is recommended to use a wine from the Burgundy region in France. However, if unavailable, a Pinot Noir or Cabernet Sauvignon can be used instead.
To ensure even browning, cook the mushrooms in batches, avoiding overcrowding in the pan.
This dish can be made a day ahead and served alongside beef or poultry. It can also be served as a side dish, as the rich and hearty flavours pair well with various main courses.
For a vegan option, simply omit the butter or use a plant-based alternative.
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Frequently asked questions
Burgundy mushrooms are mushrooms cooked in a red wine sauce. They are often served as a side dish, especially during the holidays.
Burgundy mushrooms have a rich and flavorful taste. The long cooking time helps the mushrooms become tender and absorb the flavors of the wine and spices.
White button mushrooms are commonly used for this dish. However, portabella or cremini mushrooms can also be used.
In addition to mushrooms, you will need red wine, butter, Worcestershire sauce, garlic, beef broth or bouillon, and various spices such as dill seed, cayenne pepper, and black pepper.
Burgundy mushrooms typically require a long cooking time, often simmering for several hours to allow the flavors to develop fully. Some recipes call for up to 9 hours of cooking time.
