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READY IN 40 mins

Burgundy Mushrooms

Read Reviews (35)

"Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all." — Bev Huelsman

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 4 servings Change Servings

1/2 cup diced onion
1 (10.5 ounce) can beef broth

2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
1/3 cup Burgundy wine

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Directions

In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 06, 2005

Really awesome! My boyfriend and I work in a restaurant that serves these mushrooms with their steaks. We were trying to imitate the recipe with our steaks and we hit it right on the nose! Thank you!

—MOLLE888

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Most Helpful Critical Review

Dec 31, 2006

I'm sorry, this was a disaster! The only thing I did different was triple the recipe for a crowd, but I didn't think that would matter. It was way too much liquid that wouldn't cook down. Finally I drained all the liquid out of the pan and kind of started over with the (canned) mushrooms. I sauted in half stick butter and added in more burgundy wine. The onion was still in the pan with the mushrooms and they did add a nice flavor. They turned out very good after my re-do. Sorry.. I dont know what went wrong here. Thanks though.

—LDALLAS

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49 Ratings

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Mar 20, 2006

I made these and becuase of late arrivals they sat on the stove for much longer than called for----DELICIOUS. I used fresh mushrooms and just a red wine, next time I think I will add a touch or red wine vinegar for a little zap.

—Dehutchings

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Dec 12, 2004

Really good! I actually marinated the mushrooms in more wine than the recipe called for overnight and added several splashes of Worchestershire sauce for richer flavor.

—CDANGER

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Jan 25, 2005

These mushrooms are quite tasty, but next time, I might skip the beef broth and just reduce the wine, onion, and FRESH mushrooms. It might make for a more concentrated mushroom dish, similar to THAT restaurant's dish the other reviewers were hinting out.

—KOALAGIRL

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Sep 18, 2005

This is easy, and it tastes GREAT, I actually used fresh mushrooms and it was fine. I also used a little corn starch to thicken the liquid before serving, I thought I was eating burgundy mushrooms from a gourmet restaurant!

—Dezirayclick

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Nov 08, 2004

My father makes these all the time. I love them sooo much. I don't care for mushrooms, but these were the best!!! He makes them with his steak, but instead of can mushrooms he uses the fresh ones in the produce section! YUMMM

—LISA0477

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Sep 26, 2006

This was really good! It went great with steak.

—mpact27

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Nutrition

Calories
59 kcal
3%

Carbohydrates
8.2 g
3%

Cholesterol
0 mg
0%

Fat
0.5 g
< 1%

Fiber
3 g
12%

Protein
3.2 g
6%

Sodium
721 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Burgundy Mushrooms

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 59
Calories from Fat: 5

% Daily Value *
Total Fat 0.5g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 721mg 29 %
Potassium 236mg 7 %
Total Carbohydrates 8.2g 3 %
Dietary Fiber 3g 12 %
Protein 3.2g 6 %
Sugars 3.2g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 3 %
Iron 11 %
Thiamin 11 %
Niacin 22 %
Vitamin B6 7 %
Magnesium 8 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.