Burgundy Mushrooms

Ooh, wee. These are absolutely delightful. Perfect paired with steak or with baguette or greens or by themselves.

Burgundy Mushrooms
Heavily Inspired by The Pioneer Woman

1/2 c butter (Can’t skimp on this. It’ll be worth it. Promise)
1/2 white onion
4 cloves garlic
1 (8 oz) package mushrooms (I used Baby Portabello.)
1 c Burgundy wine (or any red. I used Cabernet Sauvignon.)

Melt the butter slowly over medium-low heat.

Add the chopped onion.

And add the garlics.

That’s right. Now comes the mushroom component.

Oh, but first take out of packaging. You can add the onions, garlic, and mushrooms all at the same time if you’d like. It was more dramatic presenting it this way.

Stir it all about. Crank it to high until golden brown. Oh, yeah. Number one rule for cooking perfect mushrooms: Don’t overcrowd the pan. This pan is a bit too overcrowded. Just a bit.

Add the wine.

Stir, turn it down to simmer, and cook. Let the liquid reduce by at least half.

Look at that sauce!!! Just imagine how incredible. Now stop imagining and go do. Make. Love. Enjoy.

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One Comment to “Burgundy Mushrooms”

  1. Ashley, I made the burgandy mushrooms last night to go with a nice thick steak (cooked to perfection by your Dad) Wow what a compliment the mushrooms were with the steak….it was awesome. You did good. Keep on cooking. and posting the recipes. Love you Mom

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