Burgandy Mushrooms

READY IN: 9hrs 15mins
Recipe by Jane from Ohio

Saw this on Pioneer Woman

Top Review by mstout

These were sooooo good; very rich. They are even better the next day. I didn't follow the recipe exactly, I thought 4 lbs of mushrooms was too much for my needs, so I only used 3 - 6oz pkgs. I wish I would have done the 4 lbs, I could have eaten them all myself! I did these in the crockpot and cut the wine down to 2 cups. Otherwise I did everything as instructed, Day one I used them as appetizers, with the crusty bread. The left-overs I put over steak (I marinated the steaks in some of the liquid also) and it was wonderful! I used an inexpensive pinot noir since this is what I found on the internet about burgundy wine "The only grapes used in fine Burgundy are pinot noir and gamay (red), and chardonnay (white)"


  1. Thoroughly wash the mushrooms.
  2. Place them in a large stockpot.
  3. Add wine, boiling water, butter, Worcestershire sauce, black pepper, beef and chicken bouillon cubes, abd garkuc,.
  4. Stir to combine.
  5. Bring the mixture to a boil over medium high heat,
  6. Reduce the heat to low and simmer, covered, for 6 hours.
  7. Remove the lid and continue cooking, uncovered, for 3 hours.
  8. Add salt to taste at the end of the cooking process.
  9. Te mushrooms will be very dark in color.
  10. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
  11. Even more scrumptious the next day.

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