Pioneer Woman Burgundy Mushrooms

Pioneer Woman burgundy mushrooms turn white button mushrooms, butter and red wine into a rich, meaty side dish in 9 hours 5 minutes. This make-ahead holiday side dish fits Christmas dinner, Thanksgiving and Sunday dinner beside any prime rib or beef tenderloin roast.

Let the pot simmer the full 6 hours covered, because that long, slow cook is what turns the mushrooms dark, tender and almost meaty. Cut it short and you get pale, watery mushrooms that never soak up the wine.

Two kinds of bouillon cubes, chicken and beef, give the wine broth a deep savory base you can't get from stock alone. Finishing the last 3 hours with the lid off then cooks the liquid down into a glossy, intense juice that's made for dipping crusty bread.

Pioneer Woman Burgundy Mushrooms

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

9

hours 

Calories

367

kcal

Button mushrooms simmer low and slow in butter, red wine and beef and chicken bouillon until they turn dark, tender and almost steak-like. Once the lid comes off, the juice reduces to a rich sauce that clings to every bite.

Ingredients

• 4 lb. White Button Mushrooms
  

• 2 sticks Butter
  

• 1 1/2 tsp. Worcestershire Sauce
  

• 1 qt. Burgundy Wine (other Reds Will Work)
  

• 1 tsp. Freshly Ground Black Pepper
  

• 2 c. Boiling Water
  

• 4 whole Chicken Bouillon Cubes
  

• 4 whole Beef Bouillon Cubes
  

• 1 tsp. Dill Seed
  

• 5 cloves Garlic, Peeled
  

• 2 tsp. Salt
  

Directions

• Wash the mushrooms: Wash 4 pounds of white button mushrooms thoroughly, then drop them into a large stockpot. Leave them whole so they hold their shape through the long cook.
• Add the ingredients: Add 2 sticks butter, 1 1/2 teaspoons Worcestershire sauce, 1 quart burgundy wine, 1 teaspoon black pepper and 2 cups boiling water. Then add 4 chicken bouillon cubes, 4 beef bouillon cubes, 1 teaspoon dill seed and 5 peeled garlic cloves, and stir it all together.
• Bring to a boil: Set the pot over medium-high heat and bring the mixture to a boil. Once it bubbles, turn the heat down to low.
• Simmer covered: Cover the pot and let it simmer for six hours. The mushrooms will slowly soften and darken as they soak up the wine.
• Cook uncovered: Take off the lid and keep cooking for 3 more hours. This reduces the liquid into a thicker, richer juice.
• Season with salt: Stir in 2 teaspoons salt, or add it to taste at the very end. By now the mushrooms should be very dark in color.
• Serve: Keep the mushrooms on a low simmer until you're ready to eat, then serve them straight from the pot or in a bowl. Dip crusty bread in the juice, because that's half the fun.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different red wine instead of burgundy?

Yes, any dry red wine works here, such as cabernet or merlot. Pick one you'd happily drink, since the flavor concentrates a lot over 9 hours.

How long do burgundy mushrooms keep in the fridge?

Stored in an airtight container with their juice, they keep for several days in the fridge. Reheat gently on the stove so the mushrooms stay tender.

Can I make burgundy mushrooms ahead of time?

They're a great make-ahead dish, since they cook for 9 hours anyway and hold well afterward. Make them the day before a holiday dinner and warm them on low before serving.

Can I make these in a slow cooker?

A slow cooker works well for the long, low simmer, and it frees up your stovetop. Cook covered for most of the time, then leave the lid off at the end so the juice can reduce.

What's the most common mistake with this recipe?

Cutting the cooking time short is the big one, because the mushrooms need the full 9 hours to turn dark and meaty. Rushing leaves them pale and the juice thin.