Slow Cooker Burgundy Mushrooms – fresh mushrooms slow cooked in red wine, beef broth, and seasonings. It is great as a side dish or served over a juicy steak. You can freeze leftover juices to flavor soups and vegetables.
Clean the mushrooms with a damp paper towel and place in the slow cooker.
In a bowl, whisk together burgundy wine, beef broth, Worcestershire sauce, salt, garlic powder, dried thyme, and black pepper. Pour the wine mixture over the mushrooms and stir. Top the mushrooms with butter slices.
Cover the crock pot and cook on LOW heat for 8 hours. Garnish with fresh parsley.
Notes:
You can use any mushrooms that you enjoy.
white button mushrooms
brown mushrooms
baby bellas
Get creative with the herbsand spices in this dish.
onion powder
basil
oregano
Can substitute vegetable broth for a vegetarian dish.
Add a splash of heavy cream for a creamy sauce.
Can I make Burgundy Mushrooms on the stovetop? Yes. Add the ingredients to a Dutch oven or large pot and cook until the mushrooms are tender.
What is Burgundy Wine? Burgundy wine is made in the Burgundy region of eastern France. The most famous wines produced are dry red wines made from pinot noir grapes.
You can use any red wine that you enjoy.
There is a lot of liquid left over in the slow cooker. You can freeze it in ice cube trays and use it later to add great flavor to soups or veggies. It would also be good with a yummy French Dip sandwich.
Store leftovers in an airtight container in the refrigerator.