If you’re looking for a side dish that completely steals the show, these Burgundy Mushrooms are it. Slow-simmered in wine, butter, and aromatics for hours, they transform from simple mushrooms into something deeply savory, almost meat-like, and undeniably unforgettable.
This recipe—straight from The Pioneer Woman Cooks: Essential Recipes—is the kind of dish that turns a cozy dinner into a full-on event. It’s indulgent, make-ahead friendly, and perfect for holidays, dinner parties, or anytime you want your kitchen to smell incredible.
Why You’ll Love These Burgundy Mushrooms
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Deep, rich flavor: Thanks to red wine, butter, and long cook time
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Set-it-and-forget-it: Low effort, high payoff
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Perfect for entertaining: Feeds a crowd (8–10 servings)
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Even better the next day: Ideal for prepping ahead
Ingredients
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4 pounds white button mushrooms, cleaned
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1 teaspoon dill seeds
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5 garlic cloves, peeled but left whole
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4 chicken bouillon cubes
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4 beef bouillon cubes
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1 (750 ml) bottle Burgundy or Cabernet Sauvignon (about 4 1/4 cups)
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1 1/2 teaspoons Worcestershire sauce
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1 cup (2 sticks) salted butter
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1 teaspoon ground black pepper
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2 teaspoons kosher salt
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1 tablespoon fresh thyme leaves, for garnish
Instructions
1) Throw the mushrooms into a large Dutch oven and add the dill seeds.
2) As well as the garlic cloves and bouillon cubes.
3) Pour in the wine, 2 cups of very hot water, Worcestershire sauce, butter and pepper.
4) Turn the heat to medium-high, put the lid on the pot, and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 6 hours.
5) After that stage, remove the lid and continue cooking on low for 3 hours. Add a cup of hot water if the liquid looks like it’s getting a little low.
6) Stir in the salt at the end of the cooking. Your house will smell like mushroom heaven, and that’s nothing compared to how amazing they taste!
7) Serve with a sprinkle of thyme leaves on top.
What to Serve with Burgundy Mushrooms
These mushrooms pair beautifully with hearty mains. Try them alongside:
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Prime rib or roast beef
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Pot roast
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Roast chicken
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Creamy mac and cheese
Or go rogue and pile leftovers onto pizza for a next-level twist.
Storage & Reheating
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Refrigerator: Store in an airtight container for up to 4 days
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Reheat: Warm gently on the stovetop over low heat
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Freezing: Not recommended (texture may change)
These Burgundy Mushrooms aren’t just a side—they’re a statement. Rich, comforting, and just a little over-the-top in the best way, they’re the kind of recipe people ask about long after dinner ends.
Make them once, and they’ll earn a permanent spot in your rotation.