Mushrooms Burgundy is a classic French side dish of whole mushrooms simmered in butter, red wine, and chicken stock that requires minimal effort and can braise unattended for hours. The long, slow cooking melds the flavors into a rich, wine-forward sauce.
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In a large pot, combine the whole mushrooms, butter, red wine, and chicken stock.
Season with salt, black pepper, and a pinch of cayenne pepper if using.
Cover the pot, place over low heat, and let it simmer.
Cook for at least 45 minutes. The mushrooms can be left to simmer for up to 2 hours.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat until warmed through.
Yes. Prepare and refrigerate up to 2 days ahead, then reheat gently on the stovetop over medium-low heat for 10–15 minutes until warmed through.
White button mushrooms are traditional and work well; cremini or mixed mushrooms also braise nicely. Avoid very delicate varieties like oyster, which may break down.
Beef stock with a splash of balsamic vinegar approximates the flavor; dry rosé also works. Avoid sweet wines, which unbalance the dish.
Simmer for 45 minutes to 2 hours. Longer cooking deepens flavor; shorter cooking keeps mushrooms firmer.
Yes. Maintain the ratio of 1 lb mushrooms : 1/4 cup butter : 1.5 cups wine : 1/4 cup stock and scale proportionally.
