Brigadoon Mushrooms


"Fantastically flavored mushrooms cooked in butter and burgundy. This recipe was was given to my sister by a chef at the old, now long-gone Brigadoon Restaurant, in Oklahoma City. This was always a "must have" with my steak. The recipe is still inexact as the chef "eye-balled" the times and ingredients, and estimated them for my sister."
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37 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. In a large pan, melt butter on medium heat.
  2. Add mushrooms and onions and cook down until butter froths over mushrooms.
  3. Add seasoning salt, onion salt, celery salt and garlic powder, and simmer for 25 minutes.
  4. Add the crushed bouillion cube and continue simmer for an additional 5 minutes.
  5. Taste, as you add the burgundy, and continue adding until salty taste is balanced by a sweetness.
  6. Serve hot, as a side, or on top of steak.


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