Ree’s Crockpot Burgundy Mushrooms

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If you think you don’t like mushrooms, yes you do. You just haven’t had them slow-simmered all day in wine, butter, and garlic yet.

All you have to do is dump everything in the crockpot around breakfast time, give it a stir every few hours or so, and you will have the most succulent, mouthwatering side dish for dinner. Boom, done. Bonus – your entire house will smell amazing.

Ree's Crockpot Burgundy Mushrooms

These mushrooms are originally from the wonderful Pioneer Woman, and I’ve made them nearly every holiday for the past few years. I’ve adapted her recipe for the crockpot and they’re absolutely perfect for big dinners when you’ll be busy all day and stove space is at a premium.

I’ve converted all sorts of mushroom-haters with this magical recipe – our Thanksgiving family calls them ‘crack mushrooms’. The texture, taste, richness are all transformed by the long, slow cooking time. They truly take on a meat-like depth from the bouillon with irresistible flavor.

Ree's Crockpot Burgundy Mushrooms

And it’s not just the mushrooms – we need to talk about this sauce. Oh sweet goodness, this sauce. The melding of the deep wine and rich mushrooms and of course the butter is beautiful. At the end of the meal, when you’re happily stuffed full, you’ll still find yourself tearing off a piece of bread to soak up the sauce on your plate.

 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 lb. small mushrooms
  • ⅔ bottle (2 cups) red wine
  • 1 cup boiling water
  • 2 chicken bouillon cubes
  • 2 beef bouillon cubes
  • 1 stick (½ cup) butter, sliced
  • 3 cloves garlic, peeled
  • 1 t. Worcestershire
  • 1 t. black pepper
  • 1 t. salt
  • (optional but not really) crusty bread for dipping
Instructions
  1. Combine all ingredients except salt in the crockpot.
  2. Set the crockpot on high and stir until the butter has melted and the bouillon has dissolved.
  3. Set timer for six hours and cover. Stir occasionally throughout the day.
  4. Uncover and continue cooking on high for three hours.
  5. Add salt to taste and serve with crusty bread for dipping!
Notes
Cabernet Sauvignon is my favorite so that’s what I use – your favorite red to pair with meat will work just fine here.

You can follow Ree’s recipe to make these on the stove, they just require closer supervision and valuable stove real estate.

Nutrition Facts
6 servings per container
Serving size

Amount per serving
Calories 169
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 982mg 43%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 3g
Includes g Added Sugars 0%
Protein 6g

Calcium 2mg 1%
Iron 7mg 39%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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