These burgundy mushrooms make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make a day ahead.
Recipe courtesy of Robyn of Add a Pinch.
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- 1 pound whole white or portabella mushrooms
- 1 tablespoon olive oil
- ½ teaspoon dried garlic powder
- ½ teaspoon dried onion powder
- pinch cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 3 cups burgundy or other dry red wine
- salt, to taste
- Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat. Add mushrooms, garlic powder, onion powder, and cayenne pepper. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated.
- Add in the Worcestershire sauce, broth and wine to the large stockpot. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.
- Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes. Add salt to taste and serve warm.
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