Burgundy Mushrooms


Burgundy Mushrooms

These mushrooms are slow-cooked in wine and butter for 9 hours.  My family couldn’t quit talking about how divinely scrumptious they were.  I’m just afraid I will be asked to make them at every gathering.  Of course, they go perfect with beef.  They could possibly be a meal in itself, served with a baked potato and salad.

  • 4 pounds white button mushrooms
  • 2 sticks butter (1/2 lb)
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 liter Burgundy wine (I used Merlot) (Cabernet would be fine also)
  • 1/2 teaspoon black pepper
  • 2 cups boiling water
  • 4 chicken bouillion cubes
  • 4 beef bouillion cubes
  • 1 teaspoon dill seed
  • 1 teaspoon garlic powder
  • 2 teaspoons salt, optional

Thoroughly wash mushrooms and put into a large stockpot.  Add all the remaining ingredients and stir to combine.  Bring to boil over medium-high heat.  Reduce heat to low and simmer, covered, for 6 hours.  Remove the lid, then continue cooking, uncovered, for 3 hours.  Serve mushrooms with liquid in bowl.  Any remaining liquid, put in a small pitcher and serve over your beef or use bread to soak up the liquid.

Serves 8 to 10

“Keeping in tune with Christ keeps harmony in the church.”


One response

  1. I know that 9 hours seems like a ridiculous amount of time for a dish but these are ‘out of this world’ delicious.