Burgundy Mushrooms
Show: The Pioneer WomanEpisode: Christmas
Rate This RecipeRead users' reviews (44)
- Recipe categories: Vegetables, Mushroom,
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Total Reviews: 44
Showing 1-10 of 44
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By sydneyruff
Lumberton, TX
on May 27, 2012
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Fantastic!
By urban72
Union Mills, IN
on May 21, 2012
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It did take a long time to cook, but it smelled good. Mushrooms are a little expensive in the end though the price evens out. I liked them over my filet minon with mozzerella cheese melted over it.
By Chef #1194548
Lake Jackson, 83
on May 07, 2012
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Delicious! I made these and served them with the Barefoot Contessa's Beef Short Ribs, garlic mashed potatos and roasted asparagus. My friends raved about all of it. The mushrooms also freeze well, so making a double batch on a rainy day when you have lot's of time to kill and then putting some in the frige for steaks, stir-frys, pasta dishes, etc. is well worth it.
By mdarragh
Oklahoma City, OK
on February 11, 2012
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excellent
By kjollie
on February 05, 2012
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GREAT recipie. My family LOVED this at Christmas. Was indeed great the next day with leftovers as well. Served with a beef standing rib roast on Christmas. Serving today, SuperBowl Sunday, with pork roast. Used no salt added chicken bullion and did not add salt at the end. Didn't miss it at all! House smells great already.....9 hrs sometimes seems too long to wait!!
Kathy
By drichrath1_7973157
East Peoria, IL
on January 29, 2012
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These are absolutely terrific!! I made a smaller batch for just the hubby and I. Don't even bother doing the math! They keep well in the fridge and you will eat them all week. Making them again today to serve with a porterhouse. No question....just make them!
By Yeehaa
Meridian, ID
on January 28, 2012
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Yummy!!!!! Thank you Ree! These were great with our prime rib. The recipe is going into my favorites collection.
By bderose
San Antonio, TX
on January 17, 2012
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WOW and WOW - I made these on Christmas day with my Prime Rib Roast -They were UNBELIEVABLE!!! My dilema was where to find 9 hours to cook them ! If you want to eat at 3:00 you have to get up at 7:00 to put them on (which I did!. I did not want to make them the night before (there was no mention of that - "do ahead".
Anyway - good thing I did NOT add additional salt. Next time I would use UNsalted butter also.... BUT YOUR HOUSE DOES SMELL FANTASTIC! They were fabulous!!! I love your show Ree - your cooking, your sense of humor and your family! I have your cookbook!
By tyrahde_13037305
Columbia, 80
on January 15, 2012
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Each mushroom is soaked with the color and flavor of the sauce. We halved the recipe and it turned out perfect. It's a fabulous and versatile side for mushroom loving people. Very easy to make.
By rcanders_11927324
Minnewaukan, ND
on January 14, 2012
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Made these on New Year's Eve as a side of prime rib for my hubby & I. Used cab as we didn't have burgandy on hand. Also made popovers. We put a little roasted garlic butter on the popovers, then dipped them in the broth from the mushrooms. Yum!!!! This recipe is a keeper for sure. My hubby doe not care for mushrooms & he ate these!!!