Best Mushrooms Burgundy Recipes

BURGUNDY MUSHROOMS

Steps:

• 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.

BURGUNDY MUSHROOMS

Steps:

• Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
• After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
• After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.

SAUTEED BURGUNDY MUSHROOMS

Steps:

• In large skillet, heat butter and olive oil over medium heat.
• Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
• Sprinkle with seasoned salt and cayenne pepper.
• Add burgundy and cabernet wine, enough to almost cover mushrooms.
• Saute, stirring occasionally until wine starts to bubble.
• Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).

BEEF WITH BURGUNDY MUSHROOMS

Steps:

• Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
• Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
• Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
• Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.

BURGUNDY MUSHROOMS

Steps:

• In a skillet melt butter over medium heat.
• Stir in flour, salt, pepper, mustard and garlic.
• Cook'til smooth and bubbly (maybe 30 seconds).
• Stir in the wine and remaining ingredients.
• Continue cooking, stirring occasionally,'til mushrooms are tender, maybe 10-12 minutes.

BURGUNDY BEEF TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes.
• In large skillet over medium high heat, heat olive oil and brown cubes with garlic.
• Add mushrooms, tomatoes, salt, pepper, and wine.
• Cook for 30 minutes or until cubes are tender.

SAUTEED BURGUNDY MUSHROOMS

Steps:

• 1. Heat butter and olive oil in skillet over medium heat.
• 2. Add mushrooms and brown about 10 minutes; add garlic, basil, salt and pepper last few minutes.
• 3. Add wine and soy sauce; reduce heat and simmer until wine has almost evaporated. Remove from heat and serve.

BURGUNDY MUSHROOMS

Steps:

• Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours. Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum! Mushrooms keep for days in the fridge. You'll love 'em!

BURGUNDY MUSHROOMS

Steps:

• Saute onions in butter for 5 minutes.
• Add sliced mushrooms and cook 25 minutes.
• Add wine, pepper, garlic and beef bouillon.
• Simmer 20 minutes.
• Serve over pork, chicken, rice or even as a side.

PERFECT STEAK & BURGUNDY MUSHROOMS

Steps:

• Take the steak(s) out of the refrigerator 45 minutes before cooking time. Pat the steak dry on both sides with paper towels. Drying them is very important to getting that good crust that you want on the outside.
• Sprinkle both sides of the steak liberally with salt, pepper, garlic powder and any other seasonings you might like on your steak. Let the steak rest at room temp for 45 minutes on a cutting board. This time is crucial to let the seasoning permeate the meat and draw some of the moisture toward the surface. After 45 minutes, pat both sides of the steak dry with paper towels again. Don't worry if some of the seasoning comes off, as most of the flavor in already soaked into the meat.
• Preheat your oven to 400 degrees. Using a deep cast iron skillet, place it on high heat until it is very hot. To the hot pan, add the peanut oil. Once the oil is very hot, use tongs to place your steak in the pan. Be careful not to splatter yourself with hot oil.
• Cook the steak for 2 minutes on one side, then carefully flip. Add the butter and sprigs of thyme to the pan and spoon the melted butter over the surface of the steak for another 2 minutes.
• Place the skillet in the hot oven for about 2 minutes. Then check the temperature with a meat thermometer. The center of the steak should read 120 degrees for medium rare. Continue to cook in the oven until 120 degrees is reached. Don't skip this step; as with pork chops, finishing the cooking in a hot oven helps to make the meat more tender and juicy.
• Turn off the oven and remove the steak from the pan and place it on a clean cutting board to rest for 15 minutes. Resting is extremely important because it allows the juices to move away from the outside and back into the center of the meat. DO NOT cut the meat until it is rested. Once rested, plate the steak and spoon some of the butter and thyme mixture over the steak.
• While the steak is resting, return the skillet with the pan drippings to the stove and add the onion soup, mushrooms with one can of mushroom juice, and wine to the skillet. Cook on medium high heat, stirring constantly to get the pan juices and brown bits off the bottom of the skillet. Continue cooking at a boil until the sauce reduces down to a thin gravy. This should take 10-15 minutes and be ready when your steak is done resting! Serve mushrooms either on top, or on the side of the steak.
• TIPS:.
• Choose a bone-in Ribeye or Top Sirloin or Filet, and be sure the label says USDA Choice or Prime cut. A cut labeled Select will not give you a good result. Your steak should have a nice marbling of fat throughout.
• DO NOT use regular table salt, it will be too salty. Kosher salt or sea salt works great.
• If you can't find whole button mushrooms in a can or jar, you can use sliced. I have tried using fresh mushrooms, but the flavor is not the same. If you do use fresh mushrooms, you may want to blanch them first to preserve color and texture.
• If you don't have French Onion soup, you can use a can of beef broth or stock, and a small onion, diced. Simmer the beef broth and onions for 15 minutes before continuing with the normal instructions.
• Cast iron is perfect for this because of how well it conducts an even heat. If you don't own at least one good cast iron skillet, consider investing in one. It really does make a difference. If you don't have one, you can use a regular skillet, just make sure it's large enough to fit the whole steak and deep enough to avoid splattering oil on you. Also make sure it is oven safe, because finishing the steak in the pan in a hot oven is very important.
• When you slice your steak, be sure to cut across the grain, and slice through in one motion without sawing at the meat. Sawing makes the meat tough.
• Enjoy!

STEAK & ALE'S BURGUNDY MUSHROOMS

Steps:

• 1. Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered suacepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
• 2. In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat.
• 3. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and stir until blended.

BURGUNDY MUSHROOMS

Steps:

• In a large Dutch oven melt butter and sauteé onion and garlic until transparent. Add dill, ground pepper, Worcestershire and Burgundy wine. Stir and mix well.
• Dissolve the beef chicken bouillon cubes in a cup boiling water each. Then add to the butter mixture and bring everything to a boil.
• Clean mushrooms with a damp paper towel and trim ends of stems. Add mushrooms to liquid and reduce heat to simmer.
• Cover and cook 5 or 6 hours. Remove Dutch oven lid and cook 2 more hours to reduce the juices. When cooked, liquid should just cover mushrooms. Salt to taste and serve hot.
• TO COOK IN THE CROCKPOT, transfer all the mixed ingredients and cook from 6 to 8 hours in low setting until the liquids can be reduced because slow cooking retains the liquids instead of reducing them, so for this recipe all the liquids from wine and boiling water can be reduced to about 3 cups of wine and 1 cup of boiling water approximately; so at the end of the cooking the mushrooms should be just covered by the liquid. Keep and serve warm from the crockpot on top of any meat. Hope this tip helps.

MUSHROOMS BURGUNDY

Steps:

• In stockpot, melt butter and combine remaining sauce ingredients.
• Add mushrooms.
• Bring to a slow boil on medium heat.
• Reduce heat, cover and cook 3 hours.
• Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
• Let cool to room temperature.
• Do not stir.
• Pour into container and refrigerate.
• Reheat to serve.
• Freezes beautifully.

GARLIC-RUBBED T-BONES WITH BURGUNDY MUSHROOMS

Steps:

• In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks.

ROBERT'S FAVORITE BURGUNDY MUSHROOMS

Steps:

• Combine all ingredients in a large stock pot.
• Bring to a slow boil on medium heat, then reduce to a simmer.
• Cook 5-6 HOURS with the pot covered (on simmer).
• Remove lid and cook another 3-5 hours or until the liquid barely covers the mushrooms.
• Serve hot in their liquid in a chafing dish or chill or freeze.
• The cooking time sounds dreadfully long, but I promise it'll make your whole house smell fantastic!

PW BURGUNDY MUSHROOMS

Steps:

• Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours. Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum! Mushrooms keep for days in the fridge. You'll love 'em!