Best 7 Roberts Favorite Burgundy Mushrooms Recipes

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Indulge in a culinary journey with Robert's Favorite Burgundy Mushrooms, a delectable dish that embodies the essence of French cuisine. This classic recipe features tender mushrooms sautéed in a rich and flavorful burgundy wine sauce, complemented by the aromatic notes of shallots, garlic, and herbs.

Embark on a culinary adventure with three variations of this timeless dish. The first recipe presents the classic version, a perfect balance of flavors that showcases the natural goodness of mushrooms. The second variation introduces a touch of elegance with the addition of creamy mascarpone cheese, creating a velvety and indulgent sauce. For those seeking a vegetarian delight, the third recipe offers a meatless rendition, where mushrooms take center stage as the主役 protein, accompanied by a medley of sautéed vegetables.

Each recipe provides detailed instructions, guiding you through the process of preparing this culinary masterpiece. Discover the art of selecting the finest mushrooms, the technique of achieving the perfect sear, and the secrets of crafting a luscious burgundy wine sauce that elevates the dish to new heights.

So, gather your ingredients, sharpen your knives, and prepare to embark on a sensory adventure as you recreate Robert's Favorite Burgundy Mushrooms in your own kitchen. Let the tantalizing aromas fill your home as you create a meal that is both satisfying and memorable.

Let's cook with our recipes!

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

When I'm asked which of the recipes in my repertoire I could not bear to live without, I usually respond with a list of around five or six dishes.

Categories     main dish     side dish

Time 9h5m

Yield 8 servings

Number Of Ingredients 11

4 lb. White Button Mushrooms
2 sticks Butter
1 1/2 tsp. Worcestershire Sauce
1 qt. Burgundy Wine (other Reds Will Work)
1 tsp. Freshly Ground Black Pepper
2 c. Boiling Water
4 whole Chicken Bouillon Cubes
4 whole Beef Bouillon Cubes
1 tsp. Dill Seed
5 cloves Garlic, Peeled
2 tsp. Salt

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



Burgundy Mushrooms image

Start these mushrooms in the morning-they take 9 hours! If you can't stay home to watch the stove, make them in a slow cooker on low.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 9h15m

Yield 12 servings

Number Of Ingredients 10

4 pounds white button mushrooms
1 cup (2 sticks) butter
4 cubes low-sodium chicken bouillon
4 cubes low-sodium beef bouillon
Freshly ground black pepper
1 teaspoon dill seeds
5 cloves garlic
1 liter burgundy wine (or any red wine, such as cabernet or merlot)
1 1/2 teaspoons Worcestershire sauce
Kosher salt

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.

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.

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

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

MUSHROOM BOURGUIGNON



Mushroom Bourguignon image

Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.

Provided by Melissa Clark

Categories     dinner, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

6 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
8 ounces peeled pearl onions (2 cups), larger ones cut in half
Kosher salt and freshly ground black pepper
1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
2 carrots, thinly sliced
3 garlic cloves (2 minced, 1 grated to a paste)
1 tablespoon tomato paste
2 1/2 tablespoons all-purpose flour
1 1/2 cups dry red wine
1 1/2 cups beef, mushroom or vegetable broth
1 tablespoon tamari or soy sauce, plus more to taste
3 large fresh thyme branches or 1/2 teaspoon dried thyme
1 bay leaf
3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
Smoked paprika, for serving
Polenta, egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving

Steps:

  • Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
  • Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
  • Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
  • Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

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).

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and utensils ready. This will help you stay organized and prevent any scrambling.
  • Use fresh mushrooms: Fresh mushrooms will have the best flavor and texture. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to rehydrate them before using.
  • Choose the right wine: The type of wine you use will affect the flavor of the mushrooms. For a rich, earthy flavor, use a red wine like Burgundy or Cabernet Sauvignon. For a lighter, more delicate flavor, use a white wine like Chardonnay or Pinot Grigio.
  • Don't overcrowd the pan: When you're cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the mushrooms until they're tender: The mushrooms should be cooked until they're tender, but not mushy. This will usually take about 5-7 minutes.
  • Season to taste: Once the mushrooms are cooked, season them to taste with salt, pepper, and other herbs and spices.

Conclusion:

Robert's Favorite Burgundy Mushrooms are a delicious and easy-to-make dish that is perfect for any occasion. The mushrooms are cooked in a rich, flavorful sauce made with wine, shallots, and garlic. They can be served as an appetizer, side dish, or main course.

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