Burgundy Mushrooms

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!

Burgundy Mushrooms
  • 3 Pounds Fresh Mushrooms (sliced or whole)
  • 1½ Cup Earth Balance Butter or Ghee
  • 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
  1. 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.
  2. Repeat this process with the remaining butter and mushrooms.
  3. 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.
  4. Add salt to taste and serve from the pot or spoon mushrooms and liquid into serving bowl.


Posted March 5, 2012 by Cassidy in Egg Free, Nut Free, Paleo, Sides & Appetizers, Vegan / 0 Comments


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