Burgundy Mushrooms are the perfect complement to any steak or beef roast you have on the menu, especially my Pepper Crusted Beef Tenderloin. But, I happen to think that the mushrooms are so delicious that I usually take a second helping to enjoy just as they are!
There is just something special about a side of sauteed button mushrooms that come with a steak. I always look for that option on a menu when I go out to eat. After being disappointed a few times about what a restaurant considers sauteed mushrooms, I am so glad I have this homemade recipe to make my own! I don’t even need a steak or cut of beef to go with them–I could easily eat the entire batch. With their rich flavor and beautiful color, Burgundy Mushrooms will be a staple at every steak dinner you have from now on.
Burgundy Mushrooms Recipe
Be ready for the best mushrooms you have ever made! Seriously, even the people who do not like mushrooms may change their tune about them after you serve this tasty side dish.
How to Make Burgundy Mushrooms
The time it takes to make Burgundy Mushrooms is definitely worth it! It’s not a lot of work, but just some patience. You will actually be boiling these mushrooms. First, get out your Dutch oven for this recipe. I have mentioned using a Dutch oven in the past, and it’s worth it to add one to your collection of cookware. It is ideal for soups and stews because it is heavy and thick enough to retain heat. It is also oven-proof, but you will not need to put this dish in the oven. If you do not have a Dutch oven, choose a heavy, deep pot to use.
To make the mushrooms, follow these simple steps:
- In your large Dutch oven (or pot), melt the butter.
- Add the onion and saute for about 5 minutes. The onion will become somewhat translucent.
- Add the garlic and cook for 1 more minute.
- After washing the mushrooms, add them to the Dutch oven.
- Pour in the wine, water, Worcestershire sauce, dill, pepper, and beef bouillon cubes. Stir to combine.
- Bring everything to a boil before simmering, covered, for about 1 1/2 hours.
- Uncover the Dutch oven and let the mushrooms cook for another 1 1/2 hours.
- Add salt to taste, and serve.
Can I Reheat Burgundy Mushrooms?
There is some debate on the idea of reheating mushrooms. If you are at all hesitant about that, you may want to adjust the recipe for the amount you need since it does make a large batch. However, some Burgundy Mushroom recipes claim the flavor is best the next day after the wine sauce has been allowed to soak into the mushrooms. Anyway, if you do have leftovers, refrigerate them in an airtight container to eat the next day (within 24 hours). You can certainly freeze them if you are making them well ahead of time. Reheat the mushrooms on the stovetop.
We love to serve these mushrooms with Prime Rib or Ham!
More Side Dishes
- ½ cup onion, diced
- 1 cup (2 sticks) butter
- 4 cloves garlic, peeled
- 4 pounds white button mushrooms
- 1 liter Burgundy wine, or another dry red wine
- 1 cup boiling water
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dill weed
- 1 teaspoon freshly ground black pepper
- 4 cubes beef bouillon, dissolved in hot water
- 1 pinch salt, to taste
- In a large Dutch oven, melt butter.
- Add diced onion and sauté until translucent (about 5 minutes).
- Add garlic. Cook 1 more minute.
- Thoroughly wash the mushrooms and add them to the Dutch oven.
- Add the wine, water, Worcestershire sauce, dill, pepper, and beef bouillon cubes. Stir to combine.
- Bring everything to a boil, cover, and then simmer for 1 ½ hours.
- Remove the lid, and then continue cooking, uncovered, for another 1 ½ hours.
- Add salt to taste at the end of the cooking process.
Did you make this recipe?
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Sounds delicious but do you really need to cook mushrooms for 3 hours?
Cooking the mushrooms for over 3 hours seems excessive.
I go to a place called the library I had the best mushrooms ever.think this could be the same..nj.73 gonna try tonite.
Why do they have to cook that long? Won’t that deter the consistency of the mushroom?
Wow! looks delicious…….long time from start to finish.
When I pan sear a strip steak or filet, I like to use shitake mushrooms and shallots as a side…
I use an old guardianware pan to make this dish.
prepare steak ….rub with crushed peppercorns and a little fine texture sea salt. melt 2 tablespoons of Irish butter (clarify if you so choose) and on a medium high flame pan sear 3 minutes on each side (maybe a little more depending on the thickness of the steak) Remove steak from pan…add shallots and 1/2 pound of sliced shitake mushrooms….season with a little sea salt black pepper, 2 crushed cloves garlic and a nice sprig of fresh rosemary. After a couple minutes add Madeira wine to taste (approx. a 1/4 cup) cook on med heat for 2 minutes….add fresh beef or veal stock and cook for another couple of minutes…..then, in an ovenproof glass casserole dish, place steak and mushrooms in the oven (heated at 350) for 12 to 14 minutes a pound …around 25 minutes for a 2 pound steak.
remove from oven add a handful of chopped flat leaf Italian parsley….then slice and serve.
Can these mushrooms be pressure canned to store in a pantry?
Do you leave the garlic cloves whole and remove them when serving?
Do they not get over done by the long cooking time?
I use the steak and ale recipe and this is very similar!
Have never added dill, but love it, so will give that a try.
I use any kind of mushrooms, the baby bello are excellent even sliced large portobellos! You can use the dehydrated onions if you don’t have fresh.
The longer the mushrooms simmer, the better they are. Yes, I reheat and serve leftovers!
I found this recipe too late! UGH. I will try this next time. However, I am wondering if I brown the onion and garlic before hand, why not use my slow cooker? That would free up my stove to cook the rest of my meal. When feeding company, I like to have time and space to do the rest of prep and cooking. I can’t wait to try this!
I plan to do on stove top until it says simmer 1 and half hrs with lid on. Then putting it in a slow cooker for the rest of time. Yummy
I bet these taste like the ones they served at “STEAK & ALE” restaurants. They Were the BEST !
You stated that you used 1cup of boiling water, do you add the beef cubes to that to dissolve? Or do you dissolve them separately in boiling water and add that as well ?
I just read through the recipe and from what I’m reading you just add the bullion cubes in with all the other liquids ,
The recipe states to dissolve the bouillon cubes in the 1 cup of boiling water.
I don’t eat meat or meat products so I would substitute a mushroom bouillon.