Mushrooms Burgundy

READY IN: 7hrs
Recipe by Luby Luby Luby

This recipe came from a local cookbook, Celebrations On The Bayou. Do not let the cooking time deter you. The end result is worth it. Can be served as a party food or side dish. If serving as a side dish I like to sprinkle with grated parmesean cheese.

Top Review by Kathy

I must admit the thought of 4 POUNDS of mushrooms scared me. Since you said "freezes beautifully" I dipped my toe in with 2 pounds which I thought was more than enough. That was my only mistake. We had friends over last night, and your recipe was a hit. Just a little leftover to eat today, and sadly nothing to freeze and enjoy later. I did not have burgundy wine, so I used a cabernet sauvignon --- excellent. Next time, I WILL BUY 4 POUNDS OF MUSHROOMS !! Update: I have made this recipe about 6-7 times now and it continues to be fabulous. I continue to vary the wine depending on which type of red I have on hand. The last time I added 1 onion, finely chopped. Your recipe always gets rave recipes. I have given your recipe to many friends! Thanks again!!!

Ingredients Nutrition


  1. In stockpot, melt butter and combine remaining sauce ingredients.
  2. Add mushrooms.
  3. Bring to a slow boil on medium heat.
  4. Reduce heat, cover and cook 3 hours.
  5. Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
  6. Let cool to room temperature.
  7. Do not stir.
  8. Pour into container and refrigerate.
  9. Reheat to serve.
  10. Freezes beautifully.

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