Recipe by CRANKYDOLL
"Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried basil, or to taste
dried oregano, or to taste
1 1/2 cups
sliced baby portobello mushrooms
So I was hearing so much about burgundy mushrooms but didn't want to wait 9 hours to try them so I thought this would be a nice compromise. The sauce was nice and turned into a thick gravy but I quickly realized that the mushrooms should have been browned first. I ended up having to simmer the while thing for almost 3 hours to brown the mushrooms. Used as a topper for roast or steak it's not bad, but I wouldn't recommend it for a stand alone side.
This was excellent! I cut the recipe in half but followed the recipe except for using a Cabernet Sauvignon rather than a burgundy (that's what was on hand). I must admit that while I was heating it for the photo tonight I was distracted and almost ruined it! It was still totally yummy. I would make this again for sure! Great stuff! Yum! Thank you, CRANKYDOLL!
* Percent Daily Values are based on a 2,000 calorie diet.
Gunnar and Raven's Burgundy Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 29
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an incredibly scrumptious red wine steak sauce.
See how to make a dark and delicious fruit sauce for roasted meats and poultry.
Rich, delicious Bordelaise sauce is surprisingly easy to make.