Burgundy Mushroom Sauce Recipe 365

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MUSHROOM SAUCE



Mushroom Sauce image

Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.

Provided by Nagi

Categories     Sauce

Time 20m

Number Of Ingredients 10

2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms (, sliced (Note 1))
Pinch of salt and pepper
2 garlic cloves (, minced)
1/4 cup (65 ml) white wine or rose (, dry (Note 2 subs))
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream ((Note 3))
1/2 cup parmesan (,finely grated (30g / 1 oz) (Note 4))
2 tsp fresh thyme leaves ((or 1/4 - 1/2 tsp dried))

Steps:

  • Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  • Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  • Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
  • Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
  • Stir through thyme, adjust salt and pepper to taste. Remove from stove.
  • Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

Nutrition Facts : Calories 337 kcal, Carbohydrate 5 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 101 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving

GUNNAR AND RAVEN'S BURGUNDY SAUCE



Gunnar and Raven's Burgundy Sauce image

Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!

Provided by Raven McCormick

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
⅔ cup chopped onion
2 cloves garlic, chopped
2 tablespoons all-purpose flour
⅔ cup beef broth
1 cup Burgundy wine
1 pinch dried basil, or to taste
1 pinch dried oregano, or to taste
1 ½ cups sliced baby portobello mushrooms

Steps:

  • Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
  • Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

Nutrition Facts : Calories 74 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 79.4 mg, Sugar 1.2 g

BURGUNDY MUSHROOM SAUCE RECIPE - (3.6/5)



Burgundy Mushroom Sauce Recipe - (3.6/5) image

Provided by TeeSquared

Number Of Ingredients 7

1/2 cup butter plus one tablespoon
1 pound white or brown mushrooms, sliced
4 cloves garlic, minced
3 scallions, sliced thin
1.5 cups dry red wine
kosher salt and freshly ground pepper
handful of Italian parley, minced

Steps:

  • In a 12" skillet (preferably the one in which you cooked the steaks), melt the butter over medium-high heat. Add the mushrooms, garlic and onions. Cook, stirring occasionally, until the mushrooms are golden brown. Deglaze the pan with the wine, stirring to get all the fond at the bottom of the pan. Allow to cook for several minutes, until the liquid has been reduced by 50% or more. Off the heat, stir in the remaining tablespoon of butter. Add the parsley and stir to combine. Spoon the sauce over steaks or burgers.

BEEF WITH BURGUNDY MUSHROOMS



Beef with Burgundy Mushrooms image

This classic recipe is a pot full of richly flavored beef and sauce spooned over noodles. Ready to serve in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked medium egg noodles (4 oz)
1 lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces
2 packages (8 oz each) fresh whole mushrooms, quartered
1 can (10 1/2 oz) condensed French onion soup
1/4 cup dry red wine (such as Burgundy) or nonalcoholic wine
1 tablespoon cornstarch
3 tablespoons tomato paste with basil, garlic and oregano
1/2 teaspoon dried oregano leaves
2 tablespoons chopped fresh parsley
Pepper

Steps:

  • Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
  • Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
  • Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
  • Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
  • Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 0 g

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

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

Provided by Bev Huelsman

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 4

½ cup diced onion
1 (10.5 ounce) can beef broth
2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
⅓ cup Burgundy wine

Steps:

  • 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.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 8.2 g, Fat 0.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 720.9 mg, Sugar 3.2 g

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 12

4 pounds white button mushrooms
1 liter Burgundy wine (other dry red wines will work)
2 cups boiling water
1/2 pound (2 sticks) butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon freshly ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic, peeled
Salt
Crusty bread, for serving

Steps:

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
  • Remove the lid, and then continue cooking, uncovered, for 3 hours.
  • Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

STEAK WITH BURGUNDY MUSHROOM SAUCE



Steak with Burgundy Mushroom Sauce image

I am in love with heavy, ingredient-rich steak sauces. Marlboro Man, on the other hand, believes a good steak should stand on its own.

Categories     meat

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 whole Steaks (sirloin, Ribeye, Etc.)
1/2 c. Butter
1 lb. White Mushrooms, Sliced
4 cloves Garlic, Minced
3 whole Green Onions, Sliced
1 1/2 c. Red Wine: Burgundy, Merlot, Cab, Etc.
Salt And Pepper, to taste
1 tbsp. Butter
Fresh Parsley, Minced, To Taste

Steps:

  • In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.Fry a steak in a separate skillet till medium rare.Spoon mushrooms sauce over the top.

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

When I'm asked which of the recipes in my repertoire I could not bear to live without, I usually respond with a list of around five or six dishes.

Categories     main dish     side dish

Time 9h5m

Yield 8 servings

Number Of Ingredients 11

4 lb. White Button Mushrooms
2 sticks Butter
1 1/2 tsp. Worcestershire Sauce
1 qt. Burgundy Wine (other Reds Will Work)
1 tsp. Freshly Ground Black Pepper
2 c. Boiling Water
4 whole Chicken Bouillon Cubes
4 whole Beef Bouillon Cubes
1 tsp. Dill Seed
5 cloves Garlic, Peeled
2 tsp. Salt

Steps:

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum!Mushrooms keep for days in the fridge. You'll love 'em!

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Start these mushrooms in the morning-they take 9 hours! If you can't stay home to watch the stove, make them in a slow cooker on low.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 9h15m

Yield 12 servings

Number Of Ingredients 10

4 pounds white button mushrooms
1 cup (2 sticks) butter
4 cubes low-sodium chicken bouillon
4 cubes low-sodium beef bouillon
Freshly ground black pepper
1 teaspoon dill seeds
5 cloves garlic
1 liter burgundy wine (or any red wine, such as cabernet or merlot)
1 1/2 teaspoons Worcestershire sauce
Kosher salt

Steps:

  • Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
  • After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
  • After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.

BURGUNDY MUSHROOM SAUCE



BURGUNDY MUSHROOM SAUCE image

Categories     Sauce     Mushroom     Dinner

Number Of Ingredients 9

1/4 cup butter
8 ounces mushrooms, drained -- reserve liquid
1 clove garlic, minced
4 cups water, including liquid from mushrooms
4 tablespoons Kitchen Bouquet
1 tablespoon Worcestershire sauce
4 tablespoons corn starch
1/3 cup cold water
1/3 cup burgundy

Steps:

  • 1. In a large sauce pan, melt butter and add mushrooms and garlic. Saute until tender. 2. Add the water, spice and Worcestershire sauce. Blend together and bring to a boil. 3. Blend the cold water and corn starch together and add to the boiling mixture. 4. Remove from heat and add burgundy wine. 5. Serve on filet, hamburger steaks. etc. Good with cocktail meatballs.

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