This Easy Burgundy Mushrooms Recipe with Red Wine and brings a taste of French cuisine into your kitchen, creating a dish that’s both comforting and sophisticated. These mushrooms make an ideal side for weeknight meals or elegant family dinners. The rich, savory flavors make this recipe a go-to for any occasion.
Need a good pairing suggestion? Serve this dish with a Medium Rare Filet Mignon and our Arugula Salad with Balsamic.
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Burgundy mushrooms are a classic French side dish known for their deep, rich flavors. Simmered in red wine and beef broth, these mushrooms absorb the essence of the ingredients, creating a deliciously savory experience. This dish is often served at special occasions but is simple enough to make any night of the week.
If you like this side dish recipe, you may also love our Creamy Mushroom Risotto with Truffle Oil or our Puff Pastry Mushroom Gruyere Tart.
Why We Love This Recipe
- Rich and Savory Flavor: The combination of red wine and beef broth creates a deep, savory flavor.
- Easy to Prepare: This recipe requires minimal preparation, making it ideal for busy weeknights.
- Perfect for Entertaining: Impress your guests with a dish that looks and tastes gourmet.
- Versatile Side Dish: Pairs well with a variety of main courses, from steaks to roasted chicken.
Ingredients
- Fresh mushrooms: Cleaned and trimmed, perfect for absorbing the sauce.
- Red wine: Full-bodied, such as Burgundy, Merlot, or Cabernet Sauvignon, to add rich flavor.
- Beef broth: Preferably low-sodium to control salt levels and enhance savory notes.
- Unsalted butter: Adds creaminess and richness.
- Worcestershire sauce: Deepens the flavor with a subtle umami kick.
- Salt and Pepper: Season to taste.
- Thyme: Dried or fresh leaves for an aromatic touch.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Easy Burgundy Mushrooms Recipe with Red Wine
STEP ONE: Prepare the Mushrooms
Clean and trim 3 pounds of fresh mushrooms. In a large stockpot, melt ½ cup of unsalted butter over medium heat.
STEP TWO: Cook the Mushrooms
Add the mushrooms to the pot and sauté for 5 minutes until they start to release their juices.
STEP THREE: Add Liquid Ingredients
Pour in 1 ½ cups of red wine and 1 can (14.5 ounces) of beef broth. Stir to combine. Add 1 tablespoon of Worcestershire sauce, salt, and black pepper to taste, and 1 teaspoon of dried thyme.
STEP FOUR: Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally. Remove the lid and continue to simmer until the sauce reduces and thickens.
Substitutions & Variations
- Mushrooms: Substitute white button mushrooms with Baby Bella mushrooms.
- Red Wine: Use any full-bodied red wine like Merlot or Cabernet Sauvignon if Burgundy wine is unavailable.
- Thyme: Replace dried thyme with fresh thyme leaves for more flavor.
- Diet: Use low-sodium beef broth and reduce the butter for a lighter version.
- Flavor: Add minced garlic or a splash of balsamic vinegar.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh, high-quality mushrooms and a good bottle of red wine for best flavor.
✔️ DO Let the mushrooms simmer uncovered for a bit longer if you prefer a thicker sauce.
Storage
Store leftover Burgundy mushrooms in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. To reheat, place the mushrooms in a saucepan and warm over low heat, stirring occasionally.
Recipe FAQs
Yes, Burgundy mushrooms can be prepared a day in advance. Store them in an airtight container in the refrigerator and reheat on the stovetop over low heat before serving.
A full-bodied red wine, such as Burgundy, Merlot, or Cabernet Sauvignon, works best for Burgundy mushrooms. The wine adds depth to the dish.
Yes, you can substitute the red wine with additional beef broth or a non-alcoholic red wine alternative. The flavor will be slightly different, but it will still be delicious.
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📖 Recipe
Easy Burgundy Mushrooms Recipe with Red Wine
Equipment
- Large stockpot
- Wooden spoon
- Sharp Knife
- Cutting board
Ingredients
- 3 pounds fresh mushrooms cleaned and trimmed
- 1 ½ cups red wine
- 1 can 14.5 ounces beef broth
- ½ cup unsalted butter
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Black pepper to taste
- ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Instructions
- In a large pot or Dutch oven, melt the unsalted butter over medium heat.
- Add the cleaned and trimmed mushrooms to the pot. Sauté for 5 minutes until they start to release their juices.
- Pour in the red wine and beef broth. Stir to combine.
- Add the Worcestershire sauce, salt, black pepper, and dried thyme (or fresh thyme leaves). Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- Remove the lid and continue to simmer if needed to allow the sauce to reduce and thicken. Serve warm as a side dish.
Notes
- Mushrooms: Substitute white button mushrooms with Baby Bella mushrooms.
- Red Wine: Use any full-bodied red wine like Merlot or Cabernet Sauvignon if Burgundy wine is unavailable.
- Thyme: Replace dried thyme with fresh thyme leaves for more flavor.
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