Best Perfect Steak Burgundy Mushrooms Recipes

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BEEF WITH BURGUNDY MUSHROOMS



Beef with Burgundy Mushrooms image

This classic recipe is a pot full of richly flavored beef and sauce spooned over noodles. Ready to serve in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked medium egg noodles (4 oz)
1 lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces
2 packages (8 oz each) fresh whole mushrooms, quartered
1 can (10 1/2 oz) condensed French onion soup
1/4 cup dry red wine (such as Burgundy) or nonalcoholic wine
1 tablespoon cornstarch
3 tablespoons tomato paste with basil, garlic and oregano
1/2 teaspoon dried oregano leaves
2 tablespoons chopped fresh parsley
Pepper

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.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 0 g

SAUTEED BURGUNDY MUSHROOMS



Sauteed Burgundy Mushrooms image

I found this recipe in an old restaurant cookbook. I brought them to a party and everyone raved about "the mushrooms". My friend's husband even tried to claim he was the chef! Mushrooms can be served whole or sliced (I prefer whole).

Provided by brendice

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 ounces melted butter
1 tablespoon olive oil
1/2 cup chopped scallion (1 bunch)
2 lbs salad mushrooms, whole
1 1/2 teaspoons seasoning salt
1/8 teaspoon cayenne pepper
1 cup cabernet sauvignon wine (red)
3 -4 cups Burgundy wine

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).

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Make and share this Burgundy Mushrooms recipe from Food.com.

Provided by Kikimony

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs sliced mushrooms
1 cup melted butter
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon beef bouillon
1/2 onion, chopped
1 cup Burgundy wine or 1 cup sherry wine

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.

Nutrition Facts : Calories 334.9, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 278.4, Carbohydrate 6.3, Fiber 1.3, Sugar 2.7, Protein 4

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 12

4 pounds white button mushrooms
1 liter Burgundy wine (other dry red wines will work)
2 cups boiling water
1/2 pound (2 sticks) butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon freshly ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic, peeled
Salt
Crusty bread, for serving

Steps:

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
  • Remove the lid, and then continue cooking, uncovered, for 3 hours.
  • Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Make and share this Burgundy Mushrooms recipe from Food.com.

Provided by ReeLani

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon dry mustard
1 teaspoon minced fresh garlic
1/3 cup dry red wine
1 cup green bell pepper, cut in 1/2 inch pieces (1 medium)
1 cup thinly sliced red onion, separated into rings
2 (8 ounce) packages fresh mushrooms, halved

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.

GUNNAR AND RAVEN'S BURGUNDY SAUCE



Gunnar and Raven's Burgundy Sauce image

Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!

Provided by Raven McCormick

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
⅔ cup chopped onion
2 cloves garlic, chopped
2 tablespoons all-purpose flour
⅔ cup beef broth
1 cup Burgundy wine
1 pinch dried basil, or to taste
1 pinch dried oregano, or to taste
1 ½ cups sliced baby portobello mushrooms

Steps:

  • Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
  • Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

Nutrition Facts : Calories 74 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 79.4 mg, Sugar 1.2 g

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

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

Provided by Bev Huelsman

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 4

½ cup diced onion
1 (10.5 ounce) can beef broth
2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
⅓ cup Burgundy wine

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.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 8.2 g, Fat 0.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 720.9 mg, Sugar 3.2 g

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