Robyn of Add a Pinch shares a quick and simple yet unforgettably delicious burgundy mushrooms recipe just in time for the holiday season.
I love recipes that are simple to pull together, yet seem like I’ve been working away in the kitchen preparing them all day! Make it a dish that elevates everything you serve them with to a whole new level and one that everyone raves over and you better believe they are on my menu time and time again.
These burgundy mushrooms do all of those things and make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make ahead a day or two ahead of time and then reheat on the day of your party.
While this recipe serves four to six people, it can easily be increased for larger parties.
Yield: 4 to 6 servings
- 1 pound whole white or Portabella mushrooms
- 1 tablespoon olive oil
- ½ teaspoon dried garlic powder
- ½ teaspoon dried onion powder
- pinch cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 3 cups Burgundy or other dry red wine
- salt, to taste
- Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat.
- Add mushrooms, garlic powder, onion powder, and cayenne pepper.
- Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated.
- Add in the Worcestershire sauce, broth and wine to the large stockpot.
- Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.
- Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
- Add salt to taste and serve warm.