Search thousands of recipes reviewed by home cooks like you.

Burgundy Mushrooms

Burgundy Mushrooms

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Bev Huelsman

Bev Huelsman

Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MOLLE888
45

MOLLE888

1/6/2005

Really awesome! My boyfriend and I work in a restaurant that serves these mushrooms with their steaks. We were trying to imitate the recipe with our steaks and we hit it right on the nose! Thank you!

Dehutchings
41

Dehutchings

3/20/2006

I made these and becuase of late arrivals they sat on the stove for much longer than called for----DELICIOUS. I used fresh mushrooms and just a red wine, next time I think I will add a touch or red wine vinegar for a little zap.

CDANGER
36

CDANGER

12/12/2004

Really good! I actually marinated the mushrooms in more wine than the recipe called for overnight and added several splashes of Worchestershire sauce for richer flavor.

Similar recipes