This Burgundy Mushroom Recipe brings rich, wine-infused flavor, easy prep, and comforting French-inspired charm to your dinner table. These buttery mushrooms simmer gently on the stovetop with red wine, broth, and herbs for a deep, savory finish that pairs well with steak or roast beef. It's an effortless yet elegant side dish.
If you like this side dish, you may also love our Creamy Mushroom Risotto with Truffle Oil or our Puff Pastry Mushroom Gruyere Tart.
Burgundy Mushrooms Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 45 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop Simmer
- 🍽️ Cuisine: French-Inspired Side Dish
- 👩🍳 Pair With: Mashed potatoes with sour cream, roast beef, or sous vide filet mignon
- ⭐ Difficulty Level: Easy
We've simmered these mushrooms countless times for family dinners. Our favorite way to serve them is with grilled steak. ~Jami
Why We Love This Recipe
- Rich and Savory Flavor: The combination of red wine and beef broth creates a deep, savory flavor. We use this flavor in our Dutch Oven Beef Tips, too!
- 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.
Burgundy Mushrooms Recipe Ingredients
- Fresh Mushrooms: Cleaned and trimmed, perfect for absorbing the sauce. Have leftover? Try our Creamy Garlich Mushroom Pasta.
- Red Wine: We prefer full-bodied, such as Burgundy, Merlot, or Cabernet Sauvignon, to add rich flavor.
- Beef Broth: Low-sodium to control salt levels.
- Unsalted Butter: Adds creaminess and richness.
- Worcestershire Sauce: Deepens the flavor with a subtle umami kick.
- 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 with Red Wine
STEP ONE: Prepare the Mushrooms
Clean and trim 3 pounds of fresh mushrooms.
In a large stockpot, melt 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 red wine and beef broth. Stir to combine. Add Worcestershire sauce, thyme, salt, and black pepper to taste.
STEP FOUR: Simmer and Serve
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 to your liking. Garnish with fresh parsley or thyme and serve warm.
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Substitutions & Variations
- Mushrooms: Substitute with Baby Bella mushrooms.
- Red Wine: Use beef broth like we did in this French Onion Soup Without Wine.
- 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
Burgundy Mushrooms Recipe
Equipment
- Large stockpot
- Wooden spoon
- Sharp Knife
- Cutting board
Ingredients
- 3 pounds fresh white button mushrooms cleaned and trimmed
- 1 ½ cups burgundy red wine Cabernet or Merlot
- 1 can (14.5 ounces) beef broth
- ½ cup unsalted butter
- 1 tablespoon Worcestershire sauce
- salt and black pepper to taste
- ½ teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- fresh parsley or thyme for garnish
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 to your liking. Serve warm as a side dish with fresh parsley or thyme as garnish.
Save This Recipe 💌
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Video
Notes
- Mushrooms: Substitute with Baby Bella mushrooms.
- Red Wine: Use beef broth.
- Thyme: Replace dried thyme with fresh thyme leaves for more flavor.
Jami Powell says
This is an easy side dish that packs so much flavor!