Burgundy Mushrooms

Start these mushrooms in the morning-they take 9 hours! If you can't stay home to watch the stove, make them in a slow cooker on low.

Total Time:
9 hr 15 min
15 min
9 hr

12 servings

  • 4 pounds white button mushrooms
  • 1 cup (2 sticks) butter
  • 4 cubes low-sodium chicken bouillon
  • 4 cubes low-sodium beef bouillon
  • Freshly ground black pepper
  • 1 teaspoon dill seeds
  • 5 cloves garlic
  • 1 liter burgundy wine (or any red wine, such as cabernet or merlot)
  • 1 1/2 teaspoons Worcestershire sauce
  • Kosher salt
  • Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)

  • After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)

  • After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.

  • Photograph by Con Poulos

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    This recipe is featured in:

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