{Slow Cooker} Burgundy Mushrooms

{Slow Cooker} Burgundy Mushrooms

Slow Cooker Burgundy Mushrooms Recipe

Slow Cooker Burgundy Mushrooms - fresh mushrooms slow cooked with red wine, beef broth and seasonings. Great as a side dish or over a steak. Can freeze leftover juices to flavor soups and vegetables.

Chicken Legs absolutely loves mushrooms. I am always looking for new ways to prepare them for him. I found this recipe for Burgundy Mushrooms and decided to give them a try. WOW! They were great! They are a great side dish or even better served over a nice juicy steak!

The mushrooms use 1 1/2 cups Burgundy wine. I had a bottle of cabernet sauvignon in the house, so that is what I used. I would suggest using something that you like to drink since you aren't using the whole bottle for the recipe! There is a lot of juice leftover in the slow cooker. You can freeze it in ice cube trays and use it later to add lots of great flavor to soups or veggies. It would also be good with a yummy French Dip sandwich.

My Slow Cooker:

{Slow Cooker} Burgundy Mushrooms
serves 8
adapted from Southern Living Big Book of Slow Cooking
(Printable Recipe)

• 3 lb fresh mushrooms, wiped clean
• 1 1/2 cups Burgundy or other dry red wine
• 1 (14oz) can beef broth
• 1/2 cup butter, cut into pieces
• 1 Tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp pepper

Place all ingredients in a 6-qt slow cooker. Cover and cook on LOW for 8 hours.


My Slow Cooker:







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