Burgundy Mushrooms are the ultimate mushroom. Slow simmered in red wine, garlic, butter, and spices these mushrooms are decadent. Serve over steak or eat as an appetizer- they will be a fast favorite. This recipe is prepared on a stove top, but I have included slow cooker instructions as well!
September is National Mushroom month and who would I be is I was not sharing one of my favorite things to eat with all of you.
Mushrooms are one of my favorite foods, but you might notice that you do not see them very often on here. The reason for that is my husband. Yes. All. His. Fault. It actually isn't, but he is allergic to these delicious bites of heaven so I tend to keep them out of recipes. He doesn't have a sever reaction, but it isn't comfortable for him. However, that means any time he is gone, or I go out, I get mushrooms on everything.
One thing I will never give up is this recipe. This recipe is my all-time favorite mushroom recipe, and probably one of my favorite things to eat. This is my most requested recipe during the holidays, and there are hardly ever leftovers. However, even if there where they would get gobbled-up the following day.
So what makes these mushrooms so special?
Wine and butter my friends, wine and butter. These mushrooms are cooked in full-bodied red wine, butter, and herbs. They are cooked for a very long time, but it creates the most flavorful delicious mushroom you will ever have.
I love to serve these for a party or the holidays because the smell of them cooking just fills the house with the most delicious aromas.
These mushrooms are delicious on their own, over potatoes, over steak with a little blue cheese, or even over crusty bread to mop up all the sauce. They are truly the best comfort food.
Are you following me yet? What are you waiting for?
Since I am celebrating National Mushroom Month check out a few mushrooms recipe from a few of my friends!
- Bacon and Mushroom Carbonara by Big Bears Wife
- Burgundy Mushrooms by Cheese Curd In Paradise
- Candy Cap Cookies by Culinary Adventures with Camilla
- Hungarian Mushroom Soup by A Day in the Life on the Farm
- Reuben Stuffed Mushroom Appetizers by The Freshman Cook
- Vegan Autumn Kale Salad with Roasted Shiitakes and Maple Mustard Dressing by The Baking Fairy
What do you need to make Burgundy Mushrooms?
- 4 lbs mushrooms- yes, you really are making 4 pound, but they will significantly cook down.
- Worcestershire Sauce
- Burgundy Wine (any full-bodied red wine can be subbed)
- Chicken Bouillon Cubes
- Beef Bouillon Cubes
- Dill seed
- Large cooking pot
- Slow Cooker
Frequently Asked Questions
I do not have burgundy wine- what do you suggest?
I have used Merlot and Cabernet for this recipe and it produced delicious results.
Can I use baby portabella mushrooms?
Yes! I have also used these as well and love them as much as I love the white button.
Is the dill flavor strong?
I do not think so. I like the contrast it adds to the richness of the mushrooms.
Can I add a little salt?
I do not think it needs salt, but everyone is different. If you do add it add it at the end after you have tasted the mushrooms.
Can I use garlic powder and not cloves for a shortcut?
Sure, I have done this as well. I use a ½ teaspoon per clove substitution.
Looking for even more delicious mushroom recipes?!
Slow Cooker White Wine Mushrooms
Salisbury Steak with Mushroom Onion Gravy
Burgundy Mushrooms (+ Slow Cooker Instructions)
- 4 lbs White Button Mushrooms, washed
- 1 cup Butter (2 sticks)
- 1 ½ teaspoon Worcestershire Sauce
- 750 ml Burgundy Wine (any full-bodied red wine can be subbed)
- 1 teaspoon Black Pepper
- 2 cups Water
- 4 whole Chicken Bouillon Cubes
- 4 whole Beef Bouillon Cubes
- 1 teaspoon Dill Seed
- 3 cloves Garlic, peeled
Stove Top Instructions
- Add mushrooms, butter, wine, Worcestershire Sauce, pepper, water, bouillon cubes, dill seed, and garlic to a large pot.
- Bring the mushrooms to a boil over medium-high heat. Reduce heat to low and simmer. Cover the pot and cook for 4 hours. Remove the lid and continue cooking, uncovered, for 2 hours.
- Serve from the pot or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.
Slow Cooker Instructions
- Place all ingredients into a slow cooker.
- Cook on low for 8-9 hours.
- Serve from the slow cooker or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.
This post was originally created in 2010, and updated in 2019 for reader enhancement and recipe updating.
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Christina @ It's a Keeper
These looks so amazing! I saw her make them once on the Today Show! I think everyone's mouth was watering!
Thanks for sharing on It's a Keeper's cookbook review!
Christina @ It's a Keeper
I wonder if you could do this with something like sweet potatoes? They look fabulous.
I bet that would taste great. Or maybe pearl onions?
Camilla M. Mann
Allergic to mushrooms?!? Oh, wow. Well, thanks for joining me in this event. I can't wait to try your recipe soon.
These sound wonderful. What a wonderful side dish for a holiday Prime Rib.
Oh Yes, Yes, Yes, Yes!!! You have no idea how much I love Burgundy Mushrooms and I never make them at home! Saving this recipe now!
The Freshman Cook
Yes! These are so pretty, and I can't wait to make these for a dinner party I have coming up soon. I know my guests will love these!
Are the slow cooker mushrooms as good as the long-cook stovetop ones? Propane is very expensive here, so 6-9 hours on the stovetop would really hurt. I have never heard of these until today on The Pioneer Woman's website, and then I saw your adaptation. I can't wait to try them, but I wanted to ask about flavor. Thanks!
I have prepared them both ways and I think the flavor gets a little more intense with stove top, but the slow cooker version is delicious and what I typically make.
Am I crazy? When do you add the wine?
You are not crazy! There was a typo! I corrected it.