Your New Summer Staple Recipe: Burgundy Mushrooms

By Arnie Hauslane Expert

1 min read | Last updated 05/29/2024

With summer right around the corner, you might be looking for some new recipes to add to your rotation. Burgundy mushrooms are a delicious side dish you and your family are sure to love. Consisting of white button mushrooms, dry red wine, garlic, thyme, and other common on-hand ingredients, this recipe is sure to become a staple in your kitchen!

Texas de Brazil burgundy red wine mushroom side dish

Woman cooking on the stove sautéing vegetables

Ingredients:

2 lbs of whole white button mushrooms
2 garlic cloves, minced
0.5 liters of dry red wine
2 cups of chicken stock
1 tsp of Dijon mustard
2 sprigs of fresh thyme or 1 tsp of dried thyme
4 tablespoons of unsalted butter
Freshly ground black pepper to taste
Salt to taste

Directions:

Mince garlic.
Wash and dry mushrooms. Leave whole.
Remove thyme from sprigs.
Heat a large stock pot over medium heat or use a slow cooker.
Melt 4 tablespoons of butter to lightly saute the garlic until fragrant in the stock pot or use a small skillet if you’re going to use a slow cooker.
Add mushrooms, wine, chicken stock, mustard, thyme, salt, and pepper.
Bring mixture to a boil and reduce to low simmer.
Cover and leave to simmer on low for 4 hours.
At four hours, remove the lid and simmer for another 1.5 hours.
Dish is ready when the sauce has the consistency of thin gravy.

(You may cut the ingredients and timing in the directions in half for a smaller portion)

That’s it! Your burgundy mushrooms are ready to enjoy. We suggest pairing them with creamy polenta, grilled chicken breast or steak, or herb-roasted potatoes!

A dish that simmers this long definitely needs a range hood in operation to waft away fumes and odors. Our range hoods at Hauslane are designed to deliver professional-level performance at an affordable price point. You’ll love whipping up whatever is on tonight’s menu without having to worry about odors and smoke left behind the next day!