Mushrooms: Burgundy Buttons

Heather says:

I only have a tolerable picture of these earthy, savory delights. I was so excited about the meal that I forgot to take a picture of the mushrooms before we ate. I haven’t been to Outback in a long time, but I have missed their optional mushroom side. There was just something about those mushrooms simmered in wine that made the steak’s flavor amazing. Actually, I learned that there is a word for that flavor combination, it’s called Umami a Japanese word for that neglected fifth flavor we all know but struggle to identify (the first four are salt, sweet, sour, and bitter). That tidbit came from this week’s giveaway Notes on Cooking.

This recipe is simple and only takes up one burner. As a side dish it handsomely accompanies and enriches any rich, savory meal. Think of autumn flavors: squashes, potatoes, meats prepared with heavier flavors. Stay away from light or citrusy tones. If you’re grilling steaks, start it before you head outside and it’ll be ready to go when the steaks are done resting. If you’re cooking for two, halve the recipe, unless you’re cooking for me.

Burgundy button mushroomsBurgundy Button Mushrooms


  • 1/2 onion, diced small
  • 2 cups beef broth or stock (or bouillon in water)
  • 1 lb button mushrooms
  • 1/2 cup dry red wine (Burgundy, Merlot, Cabernet Sauvignon*, Zinfandel, or Pinot Noir) – you can increase this a little if you want a stronger wine flavor

Beef broth diced onionIn a 10″ skillet, bring the diced onions and beef broth to a gentle simmer. Let it hang out for 15 minutes at this stage. This step reduces some of the water content, concentrating the flavor and lets the onions get familiar with the broth. Do NOT boil the broth and complain to me that you ruined your favorite pan. A bubble here and there is good, roiling craziness is bad.

While the stock and onions are simmering: wash, pat dry, and quarter the mushrooms. Quartering is about as exciting as it sounds, just cut the mushroom in half, then half again.

button mushrooms in wineAfter the 15 minutes have elapsed, add the mushrooms and wine to the skillet. You may need to increase the heat just a little to bring it to a simmer, but do NOT boil. Simmering will remove all but trace amounts of the alcohol, but will allow the wine to keep its flavor. Simmer the mushrooms for 15 minutes. This further concentrates the stock and lets the mushrooms both absorb and share their flavor.


beef filet burgundy mushrooms


  1. bookchick on August 15, 2011 at 10:32 am

    @HeatherSolos Thanks. I’m a big measurment chef, especialy the first time I make something.

  2. HeatherSolos on August 15, 2011 at 10:22 am

    @bookchick@JimK for this recipe, I’d just increase the beef stock to compensate for the wine. I’ll do some research for you, I think doing without would probably be fine rather than trying to come up with a substitution.

  3. HeatherSolos on August 15, 2011 at 10:20 am

    @bookchick it’s not an exact type recipe, just use somewhere between 1/3 and 1/2 a cup

  4. bookchick on August 15, 2011 at 10:18 am

    I went a little crazy with the food processor yesterday and chopped up a bunch of veggies. How would I figure out 1/2 a small onion, if the onion is already diced?

  5. bookchick on August 15, 2011 at 10:17 am

    @JimK Could you use alcohol free wine? Not sure how that would affect the end result.

  6. lisa on October 16, 2010 at 6:05 pm

    these are great. add lots of frsh garlic and black pepper.

    you can also do it w/ chix broth and white wine.

  7. The Mushroom Channel » Blog Archive » Mushroom Recipes of the Week on November 5, 2009 at 8:52 pm

    […] up we have Burgundy Buttons from Heather at Home Ec 101. For something that’s relatively easy to put together, this is a […]

  8. The Mushroom Channel on October 30, 2009 at 3:42 pm

    Heather, these are GORGEOUS! I would love to feature this in our weekly recipe round-up if it's alright with you!

  9. rachel on October 30, 2009 at 3:17 pm

    AND we have our dinner tonight!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ZING!

  10. JimK on October 28, 2009 at 3:13 pm

    How much I want to try this! However, my wife can't drink. I've tried many times to approximate the flavors of wine in cooking and failed.

    Any ideas on that, BTW? Might make a good post: how to cook with wine flavor without using any alcohol whatsoever.

  11. tinkerschnitzel on October 27, 2009 at 1:52 pm

    Yum! I just might have to make this tonight.

  12. Eugene Mah on October 27, 2009 at 10:51 am

    ooo, sounds yum.

    must try this.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.