Updated: Dec 25, 2020
Easy recipe for slow-cooked mushrooms with burgundy wine, spices and herbs.
Prep time: less than 5 minutes
Cooking time: 12 hours
Serves 6 to 8 people
These Burgundy mushrooms are soooo good! I make them every year either for Thanksgiving, Christmas or New Year's Eve. Cooking them slowly helps them absorb all the flavors from the wine, herbs and spices.
The best part is how they become so juice inside. With one bite, they just simply burst and all those juices and flavors are released in your mouth. They are truly addictive!
Make them in the slow cooker and forget about them until they are done and ready to be served!
What is the flavor profile of this dish?
Savory and tangy withe earthy tones from the mushroom, wine, and herbs.
What ingredients will I need to make this dish?
Mushrooms, unsalted butter, fresh thyme, bay leaves, salt & pepper, burgundy wine, gluten free beef broth, Worcestershire Sauce, garlic, and gluten free chicken bouillons.
What else will I need to make this dish?
A crockpot and time.
Can I make substitutions?
You can use either chicken or vegetable broth instead of Beef broth.
Are there other Thanksgiving Recipes on this website?
Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes or....just click here.
2 pounds of White Button Mushrooms
4 ounces of unsalted butter
5 sprigs of Fresh Thyme
1 Bay Leaf
1.5 teaspoon of dill seeds
3 cups of Burgundy Wine
1 cup of hot water
6 to 8 cloves of garlic, peeled
1.5 teaspoon each of salt & pepper
3 tablespoons of Gluten Free Lea & Perrins Worcestershire Sauce
Wash all the mushrooms with cold water to remove any debris.
Add all ingredients in a crockpot.
Set on high, cover and cook for 12 hours.
Serve as a side dish.
Printable Recipe (PDF):