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Burgundy Mushrooms (+ Slow Cooker Instructions)

Prep Time 5 minutes
Cook Time 6 hours
Servings 12 people

Ingredients

  • 4 lbs White Button Mushrooms, washed
  • 1 cup Butter (2 sticks)
  • 1 1/2 tsp Worcestershire Sauce
  • 750 ml Burgundy Wine (any full-bodied red wine can be subbed)
  • 1 tsp Black Pepper
  • 2 cups Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 tsp Dill Seed
  • 3 cloves Garlic, peeled

Instructions

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.

Notes

Recipe adapted from The Pioneer Woman