Best 10 Mushrooms Burgundy Recipes

BURGUNDY MUSHROOMS

Steps:

• Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
• After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
• After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.

BURGUNDY MUSHROOMS

Steps:

• In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

BEEF WITH BURGUNDY MUSHROOMS

Steps:

• Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
• Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
• Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
• Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.

SAUTEED BURGUNDY MUSHROOMS

Steps:

• In large skillet, heat butter and olive oil over medium heat.
• Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
• Sprinkle with seasoned salt and cayenne pepper.
• Add burgundy and cabernet wine, enough to almost cover mushrooms.
• Saute, stirring occasionally until wine starts to bubble.
• Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).

BURGUNDY MUSHROOMS

Steps:

• In a skillet melt butter over medium heat.
• Stir in flour, salt, pepper, mustard and garlic.
• Cook'til smooth and bubbly (maybe 30 seconds).
• Stir in the wine and remaining ingredients.
• Continue cooking, stirring occasionally,'til mushrooms are tender, maybe 10-12 minutes.

SAUTEED BURGUNDY MUSHROOMS

Steps:

• 1. Heat butter and olive oil in skillet over medium heat.
• 2. Add mushrooms and brown about 10 minutes; add garlic, basil, salt and pepper last few minutes.
• 3. Add wine and soy sauce; reduce heat and simmer until wine has almost evaporated. Remove from heat and serve.

STEAK & ALE'S BURGUNDY MUSHROOMS

Steps:

• 1. Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered suacepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
• 2. In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat.
• 3. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and stir until blended.

MUSHROOMS BURGUNDY

Steps:

• In stockpot, melt butter and combine remaining sauce ingredients.
• Add mushrooms.
• Bring to a slow boil on medium heat.
• Reduce heat, cover and cook 3 hours.
• Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
• Let cool to room temperature.
• Do not stir.
• Pour into container and refrigerate.
• Reheat to serve.
• Freezes beautifully.

ROBERT'S FAVORITE BURGUNDY MUSHROOMS

Steps:

• Combine all ingredients in a large stock pot.
• Bring to a slow boil on medium heat, then reduce to a simmer.
• Cook 5-6 HOURS with the pot covered (on simmer).
• Remove lid and cook another 3-5 hours or until the liquid barely covers the mushrooms.
• Serve hot in their liquid in a chafing dish or chill or freeze.
• The cooking time sounds dreadfully long, but I promise it'll make your whole house smell fantastic!

BURGUNDY MUSHROOMS

Steps:

• In a large Dutch oven melt butter and sauteé onion and garlic until transparent. Add dill, ground pepper, Worcestershire and Burgundy wine. Stir and mix well.
• Dissolve the beef chicken bouillon cubes in a cup boiling water each. Then add to the butter mixture and bring everything to a boil.
• Clean mushrooms with a damp paper towel and trim ends of stems. Add mushrooms to liquid and reduce heat to simmer.
• Cover and cook 5 or 6 hours. Remove Dutch oven lid and cook 2 more hours to reduce the juices. When cooked, liquid should just cover mushrooms. Salt to taste and serve hot.
• TO COOK IN THE CROCKPOT, transfer all the mixed ingredients and cook from 6 to 8 hours in low setting until the liquids can be reduced because slow cooking retains the liquids instead of reducing them, so for this recipe all the liquids from wine and boiling water can be reduced to about 3 cups of wine and 1 cup of boiling water approximately; so at the end of the cooking the mushrooms should be just covered by the liquid. Keep and serve warm from the crockpot on top of any meat. Hope this tip helps.