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
Scale
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.
