These mushrooms are sauteed in butter then simmered in wine and seasonings for 3 hours – until they are super tender, make your entire house smell delicious, and absorb all those wonderful flavors!!! I always serve my mushrooms with steak and wine, but these are so good they could be a meal in themselves served with a salad or baked potato.
I adapted this recipe from The Pioneer Woman. There is certainly nothing wrong with her recipe, except she cooks her mushrooms for 9 hours!!! If we eat steak and mushrooms we usually have them on Sundays for lunch… and I certainly am not going to get up in the middle of the night to start mushrooms – I love my sleep. So I adapted her recipe to be made in the morning and be ready at lunch and they turn out perfect every time 🙂
If you are wondering if wine is gluten free, I recommend you read this and this. I don’t worry about gluten being in wine, but if you have concerns buy a certified gluten free wine or buy a brand that only makes wine to ensure that the materials used to make the wine have not been cross-contaminated. Enjoy!
- 3 Pounds Fresh Mushrooms (sliced or whole)
- 1½ Cup Earth Balance Butter
- 1 Tsp. Worcestershire Sauce, gluten free
- 2½ C Burgundy Wine (or any dry wine)
- ¾ Tsp. Black Pepper
- 1 14.5 Oz. Beef Broth (make sure it is gluten free!!!)
- ¾ Tsp. Dried Dill
- ¾ Tsp. Garlic Powder
- 1½ Tsp. Salt
- In a large skillet, melt ½ C butter. Add 1 pound of mushrooms and saute for 3-5 minutes or until they start to soften. Pour the mushrooms into a large pot and set aside.
- Repeat this process with the remaining butter and mushrooms.
- Once all the mushrooms have been sauteed in butter and added to the pot, add all the remaining ingredients except the salt. Simmer uncovered for 3 hours.
- Add salt to taste and serve from the pot or spoon mushrooms and liquid into serving bowl.