Go Back

Burgundy Mushrooms

A perfect complement to any steak or just on their own, Burgundy Mushrooms are perfectly boiled in a red wine sauce for a delicious flavor and texture.

Course Appetizer, Side Dish
Cuisine American
Keyword Burgundy Mushrooms
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 12
Calories 236 kcal
Author Amanda Rettke-iambaker.net


  • 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


  1. In a large Dutch oven, melt butter.

  2. Add diced onion and sauté until translucent (about 5 minutes).

  3. Add garlic. Cook 1 more minute.
  4. Thoroughly wash the mushrooms and add them to the Dutch oven.
  5. Add the wine, water, Worcestershire sauce, dill, pepper, and beef bouillon cubes. Stir to combine.
  6. Bring everything to a boil and then simmer for 1 1/2 hours.
  7. Remove the lid, and then continue cooking, uncovered, for another 1 1/2 hours.
  8. Add salt to taste at the end of the cooking process.