Savory Burgundy-Infused Mushrooms
Embark on a culinary journey with these exquisite Burgundy-Infused Mushrooms, a recipe crafted by Pami. Originally shared for Chef #667766 on February 16, 2010, this dish harmoniously combines the earthiness of fresh mushrooms with the rich, robust flavor of Burgundy red wine. Perfectly suited for serving atop grilled meats or as an enticing side dish, these mushrooms will undoubtedly impress your family and guests with their exceptional taste. Ideal for gatherings, this recipe generously serves 12 to 16 people, making it a perfect addition to your next feast. Prepare for an aromatic experience with each bite, celebrating the nuances of wine and herbs.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Light butter
1 cup (melted)
Onion
1 medium (chopped)
Garlic cloves
2 (minced)
Red wine (Burgundy is best)
4 cups (none)
Worcestershire sauce
2 tablespoons (none)
Dill seed
1 teaspoon (ground)
Black pepper
1 teaspoon (freshly ground)
Beef broth
2 cups (or use 3 bouillon cubes dissolved in 2 cups boiling water)
Fresh mushrooms
4 lbs (cleaned and trimmed)
Instructions
1
In a large Dutch oven, melt the light butter over medium heat. Add the chopped onion and minced garlic, sauté until they become transparent and fragrant, about 4-5 minutes.
2
Stir in the ground dill, freshly ground black pepper, Worcestershire sauce, and red Burgundy wine. Mix well to combine all the flavors.
3
Dissolve the beef bouillon cubes in boiling water. Once dissolved, add the broth to the pot and bring the entire mixture to a gentle boil.
4
While the mixture is boiling, clean the fresh mushrooms with a damp paper towel and trim the ends of their stems. Gently add the mushrooms to the pot.
5
Reduce the heat to low, cover, and let the mushrooms simmer for 5 to 6 hours, stirring occasionally.
6
After 5-6 hours, remove the lid to allow the liquid to reduce further. Continue to simmer for an additional 2 hours, or until the liquid just covers the mushrooms. Taste and add salt as needed.
7
For crockpot cooking, transfer the entire mixture to the crockpot and cook on low for 6 to 8 hours. Keep in mind that the cook time will help reduce the liquids. Aim for a final consistency of approximately 3 cups of wine and 1 cup of broth remaining, ensuring that the mushrooms are just covered by the liquid.
8
Serve warm from the crockpot or after cooking, ladling over grilled meats for a flavorful accompaniment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this mushroom recipe?
The recipe is titled Savory Burgundy-Infused Mushrooms.
Who is the original author of this recipe?
The recipe was crafted by Pami and shared for Chef #667766.
How many people does this recipe serve?
This recipe is designed to serve a large group of 12 to 16 people.
What type of wine is recommended for this dish?
Red Burgundy wine is recommended as the best choice for this recipe.
How many pounds of mushrooms are needed?
You will need 4 lbs of fresh mushrooms.
How much butter is used in the Savory Burgundy-Infused Mushrooms?
The recipe requires 1 cup of light butter, melted.
Can I use beef bouillon instead of prepared beef broth?
Yes, you can use 3 beef bouillon cubes dissolved in 2 cups of boiling water as a substitute for 2 cups of beef broth.
How long should the mushrooms simmer in a Dutch oven while covered?
The mushrooms should simmer on low heat for 5 to 6 hours while covered.
What is the final simmering step after the initial 5-6 hours?
After the initial simmer, remove the lid and continue to simmer for an additional 2 hours to reduce the liquid.
Can this recipe be cooked in a crockpot?
Yes, you can transfer the mixture to a crockpot and cook on low for 6 to 8 hours.
What are the recommended seasonings for these mushrooms?
The seasonings include 1 teaspoon of ground dill seed, 1 teaspoon of freshly ground black pepper, and 2 tablespoons of Worcestershire sauce.
How should the fresh mushrooms be prepared before cooking?
The mushrooms should be cleaned with a damp paper towel and the ends of their stems should be trimmed.
How many garlic cloves are required?
The recipe calls for 2 minced garlic cloves.
How much wine is added to the pot?
The recipe uses 4 cups of red Burgundy wine.
What is the first step in the cooking process?
The first step is to melt the light butter in a large Dutch oven and sauté chopped onion and minced garlic for 4-5 minutes.
What is the recommended serving suggestion for these mushrooms?
They are best served warm, particularly ladled over grilled meats or as a side dish.
When was this recipe originally shared?
This recipe was shared on February 16, 2010.
How much Worcestershire sauce is needed?
You will need 2 tablespoons of Worcestershire sauce.
What should the final consistency of the liquid be?
The final result should have approximately 3 cups of wine and 1 cup of broth remaining, so the mushrooms are just covered.
What size onion is used in the recipe?
One medium onion, chopped, is used.
Is salt added during the initial cooking phase?
No, salt should be tasted and added as needed after the long simmering process is nearly complete.
What type of dill is specified in the ingredients?
The recipe specifies 1 teaspoon of ground dill seed.
What type of black pepper should be used?
Freshly ground black pepper is recommended.
What heat setting is used for sautéing the onion and garlic?
They should be sautéed over medium heat.
What kind of cooking vessel is suggested for the stovetop method?
A large Dutch oven is suggested for this recipe.
Is the recipe suitable for entertaining guests?
Yes, its large serving size and exceptional taste make it ideal for gatherings and feasts.
How do you know when the onions and garlic are ready during sautéing?
They are ready when they become transparent and fragrant, which takes about 4-5 minutes.
Should the mushrooms be added to the pot before or after the mixture boils?
The mushrooms should be added once the mixture has been brought to a gentle boil.
Does the recipe mention any specific nutritional values?
The provided data does not specify calories, fat, carbohydrates, protein, or other nutritional metrics.
What is the primary flavor profile of this dish?
It is a savory dish that combines earthy mushrooms with a rich, robust wine and herb flavor.