If you’re searching for a cozy, flavorful dish that beautifully marries earthy mushrooms with rich Burgundy wine, look no further than this Slow Cooker Burgundy Mushrooms Recipe. Imagine tender mushrooms slowly bathing in a luxurious sauce infused with herbs, garlic, and butter, all coming together after hours of gentle cooking. It’s a comfort food classic that’s perfectly elegant yet wonderfully simple, making it ideal for weeknight dinners or special gatherings where you want something hearty but fuss-free.
Ingredients You’ll Need
The magic of this Slow Cooker Burgundy Mushrooms Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a crucial role, from giving depth to the sauce with savory stock and Worcestershire sauce, to adding richness and silkiness through buttery goodness and aromatic herbs.
- 3 lb fresh mushrooms (wiped clean): The star of the show; fresh mushrooms soak up all the beautiful flavors while maintaining a meaty texture.
- 1½ cups Burgundy wine (or any red wine): Adds a robust, fruity undertone that enhances the overall savoriness of the dish.
- 1 (14.5-oz) can beef broth: Provides a hearty, savory base that complements the mushrooms and wine perfectly.
- 1 Tbsp Worcestershire sauce: Brings a tangy, umami punch that deepens the flavor complexity.
- 1 tsp salt: Balances and amplifies all the respective tastes.
- ½ tsp garlic powder: Adds subtle warmth and aroma without overpowering the dish.
- ½ tsp dried thyme: Infuses an earthy, herbal hint that pairs beautifully with mushrooms.
- ½ tsp black pepper: Provides just the right hint of spice.
- ½ cup unsalted butter (cut into pieces): Melts into the sauce, creating a luscious, velvety finish.
How to Make Slow Cooker Burgundy Mushrooms Recipe
Step 1: Prepare the Mushrooms
Start by cleaning your mushrooms gently using a damp paper towel to remove any dirt; avoid rinsing them under water to prevent sogginess. Once clean, place all the mushrooms into the slow cooker. This forms the foundation where all the flavors will build upon.
Step 2: Mix the Burgundy Sauce
In a separate bowl, whisk together your Burgundy wine, beef broth, Worcestershire sauce, salt, garlic powder, dried thyme, and black pepper. This fragrant mix is what will slowly infuse the mushrooms with that rich, complex flavor you’re after. Pour it evenly over the mushrooms in the slow cooker and give everything a gentle stir to combine flavors.
Step 3: Add the Butter and Start Slow Cooking
Scattered on top, place the butter pieces carefully across the mushrooms. The butter is what will bring that silky texture and luscious mouthfeel when it melts down through the slow cooking process. Cover your slow cooker, set it to LOW, and let it cook away for 8 hours. The low and slow heat is the secret to achieving tender mushrooms bathed in a deeply flavored Burgundy sauce.
How to Serve Slow Cooker Burgundy Mushrooms Recipe
Garnishes
Fresh parsley sprinkled right before serving adds a lovely pop of color and a fresh, slightly peppery note that contrasts beautifully with the richness of the dish. You could also add a few thyme sprigs for an herbal touch and elegant presentation.
Side Dishes
This dish pairs wonderfully with crusty bread to soak up every drop of the sumptuous sauce. For a heartier meal, serve alongside creamy mashed potatoes, buttery noodles, or even a simple rice pilaf. The mushrooms also make a perfect side to a steak or roast chicken.
Creative Ways to Present
For a charming appetizer twist, serve these Slow Cooker Burgundy Mushrooms Recipe spooned onto toasted baguette slices or puff pastry shells. They can also be folded into an omelette or served atop a warm grain bowl with roasted veggies for a cozy, gourmet feel at breakfast or brunch.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Burgundy mushrooms in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen overnight, making for even tastier next-day meals.
Freezing
If you want to freeze this dish, place it in a freezer-safe container. Keep in mind mushrooms can sometimes change texture after freezing, so it’s best to consume within 1 month for optimal flavor and texture.
Reheating
Reheat slow and low on the stovetop to prevent drying out. Gently warm over medium-low heat, stirring occasionally until the mushrooms are heated through and the sauce is slightly thickened again.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While button or cremini mushrooms are commonly used, you can experiment with portobello, shiitake, or a mix of wild mushrooms to add more depth and complexity.
Is Burgundy wine essential or can I substitute it?
Burgundy wine lends a beautiful fruity and earthy note, but if you don’t have it on hand, any dry red wine will work well. Avoid overly sweet wines as they can alter the dish’s balance.
Can I make this recipe in a regular pot on the stove?
Yes, you can simmer the sauce and mushrooms on low heat for an hour or so; however, the slow cooker’s long, gentle cooking extracts maximum flavor and tenderness that’s hard to replicate on the stovetop.
What can I do to make the sauce thicker?
If you prefer a thicker sauce, mix a teaspoon of cornstarch with cold water and stir it into the sauce near the end of cooking, allowing it to thicken for a few minutes.
Is this dish suitable for vegetarians?
As written, it includes beef broth, which is not vegetarian. To make it vegetarian-friendly, use a rich vegetable broth and consider adding umami boosters like soy sauce or miso paste instead of Worcestershire sauce.
Final Thoughts
There’s something truly special about the Slow Cooker Burgundy Mushrooms Recipe that turns simple ingredients into a soul-soothing dish. Whether you’re cooking for a crowd or craving a satisfying homemade treat, it’s a guaranteed winner with its vivid flavors and melt-in-your-mouth texture. Give it a try and watch how your kitchen fills with the most inviting aroma, making everyone eager to dig in!
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Slow Cooker Burgundy Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: French
- Diet: Low Fat
Description
Slow Cooker Burgundy Mushrooms is a rich and savory dish featuring fresh mushrooms simmered slowly in Burgundy wine, beef broth, and aromatic herbs. The slow cooking process infuses the mushrooms with deep flavors, enhanced by butter and Worcestershire sauce, creating a perfect side dish or a hearty vegetarian-friendly main when served over rice or crusty bread.
Ingredients
Ingredients
- 3 lb fresh mushrooms, wiped clean
- 1½ cups Burgundy wine (or any red wine)
- 1 (14.5-oz) can beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ cup unsalted butter, cut into pieces
Instructions
- Prepare the mushrooms: Clean the mushrooms thoroughly using a damp paper towel to remove any dirt. Place the cleaned mushrooms evenly into the slow cooker.
- Mix the cooking liquid: In a medium bowl, whisk together the Burgundy wine, beef broth, Worcestershire sauce, salt, garlic powder, dried thyme, and black pepper until well combined.
- Add the wine mixture: Pour the wine and broth mixture over the mushrooms in the slow cooker. Stir gently to ensure the mushrooms are evenly coated with the liquid and seasonings.
- Add butter: Scatter the pieces of unsalted butter evenly over the top of the mushrooms to melt during cooking and enrich the sauce.
- Start slow cooking: Cover the slow cooker with the lid and cook on LOW heat for 8 hours, allowing the flavors to deeply infuse and the mushrooms to become tender.
- Serve: Once cooked, garnish the mushrooms with freshly chopped parsley if desired and serve warm as a side dish or main course accompaniment.
Notes
- Wipe mushrooms clean with a damp cloth instead of washing them under water to avoid sogginess.
- You can substitute the Burgundy wine with any dry red wine for a slightly different flavor profile.
- For a vegetarian version, replace beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Cooking on LOW for 8 hours yields tender mushrooms; alternatively, cook on HIGH for about 4-5 hours but texture may vary.
- This dish pairs well with mashed potatoes, polenta, or crusty bread to soak up the sauce.
