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: 9 hr 15 min
  • Prep: 15 min
  • Cook: 9 hr
  • Yield: 12 servings
Save Recipe


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


  1. 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!)
  2. After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Stuffed Mushrooms

Stuffed Mushroom Casserole

Mushroom Soup

Mushroom Risotto

Mushroom Risotto with Peas

Cream of Wild Mushroom Soup

Cornbread Dressing with Sausage, Apples and Mushrooms

Sauteed Green Beans and Mushrooms