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Burgundy Mushrooms Recipe

Burgundy Mushrooms

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Average Rating:

Total Reviews: 65

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  • on March 31, 2013

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    Awesome Recipe!!! This is now my 4th time making them, sooo worth the 9 hour cook time. When they're done, it's like eating candy. Of course, I have to split it with my Stepdad, who loves them as much as I do.

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  • on March 27, 2013

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    I have made these mushrooms about three times now. They are all gone everytime. My family loves them. This is one of my favorite recipes. Everyone asks for me to make them all the time. I would just make sure I use unsalted butter and Low sodium bouillon. They will make people worship you, I promise...... Yummy. Thanks Ree.

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  • on February 19, 2013

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    These mushrooms were absolutely delicious in flavor and would have been much better if I had used lo sodium bouillon cubes-they turned out too salty! A common complaint for me, but when my husband agreed-and he loves salt-I knew it was too much. Otherwise, very very good and the aroma in the house as they're cooking is fabulous!

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  • on February 14, 2013

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    Made this to go with my Christmas standing rib roast. OMG, really complemented the meal. This recipe makes a lot, so had friends over for New Years grilled steaks and served them the mushrooms. A HUGH HIT. Making them for a dinner party and going to cut recipe in half this time. Has anybody frozen them? If you don't have time to watch over them on a stove for 9 hours, I used my slow cooker on low and cooked them for 24 hours. This is a keeper.

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  • on January 26, 2013

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    Served this as a side dish at a dinner party, HUGH HIT!! So easy to make, but you need to use quality wine, no cheap stuff. Can't wait to make it again to serve over steaks! Will be keeping this recipe.

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  • on January 14, 2013

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    As a fungi fanatic I had really high hopes for this dish and I was confident enough to serve it on Christmas. It received mixed reviews. Some liked it, some openly mocked me, and I was ambivalent about them, though not about those who mocked me. They do get spongy but that was ok, it was the flavor that seemed odd. Maybe the bouillon I used was a bad batch, and the Burgundy didn't exactly break the bank, so I'll try it again with better wine and use regular beef stock.

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  • on December 29, 2012

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    Made this to go along with a hearty roast for Christmas Eve. Fantastic recipe and yes it does take 8 hours. Plan your day at home and keeping an eye on the stove. The mushrooms held up very well. I loved the idea of creating a cream of mushroom soup too. So decadent!

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  • on December 28, 2012

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    These were by far the best mushrooms I have ever had. I served them with a standing rib roast. I used the broth as a gravy for the beef. Delish! I am making them again New Year's with beef tenderloin. Thanks Ree. Love your show.

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  • on December 27, 2012

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    Yummy! Made the mushrooms with a beef roast for Christmas, and they were so good together. I didn't have dill seed so used celery seed instead. Will definitely make again!

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  • on December 26, 2012

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    Great! I would make this again for a special holiday. It is very easy to make and full of flavor. There is no fuss with these mushrooms, just put them in the pot and let them cook.

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