Saturday, January 7, 2012

Burgundy Mushrooms - The Pioneer Woman

"These are excellent.  These just might be the best thing I've EVER eaten!"

These were the words that came rushing out of Brad's mouth as he tasted these mushrooms for the first time.  Let me remind you, that this is also the same man that wouldn't touch mushrooms with a ten foot pole just a few years ago.  

Folks, these mushrooms are a.m.a.z.i.n.g...Seriously.

They are slowly simmered in red wine for a total of 9 hours, and read that correctly.  It seems like an incredibly long amount of time to simmer mushrooms, but it's worth the long wait in the end.  They come out still a little firm, but packed with intense flavor from the chicken and beef bouillon cubes, Worcestershire sauce (which I've never been able to pronounce correctly!), butter and garlic.

And don't even get me started about the delicious smell that fills the entire house while these babies cook!

Next time, I may even try making these in a crock pot because of the long cooking time.  I can imagine they would simmer away all nice and cozy in a crock pot just perfectly.  They are so easy to put together.  You literally just wash the mushrooms, throw them in a stock pot along with the other ingredients and let it all cook for hours.  I garnished them with a little minced parsley before serving.  How easy is that?

Just don't be like me and forget to put them in the fridge overnight. was a horrible, horrible mistake.  Brad and I were both disappointed the next morning when we saw them sitting on the counter...all lonely and abandoned.  Because of the beef and chicken bouillon, it wouldn't have been safe to eat them.  I guess I learned that lesson the hard way.  What can you do, though?  We just laughed and went about our day.

Make these soon...You'll be in love!

Bon Appetit!

Burgundy Mushrooms


  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-1/2 teaspoon Worcestershire Sauce
  • 1 liter Burgundy Wine (other Reds Will Work)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed
  • 5 cloves Garlic, Peeled
  • 2 teaspoons Salt


Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

Remove the lid, then continue cooking, uncovered, for three hours. 

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. 

Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum!

Mushrooms keep for days in the fridge. You'll love 'em!


Becki Jacobs said...

I would love to hear if you do end up trying these in the crock pot. I would love to make these, but I have a hard time thinking about having my gas stove on for 9 hours. I love mushrooms and this dish sounds amazing. So sad about leaving these out overnight...

Erin said...

I saw these on her show the other week and thought they looked delicious! Glad to know they really are! ;) I'm going to have to try them soon!