Ingredients
- Mushrooms (cremini or button), 1 pound
- Butter, 4 tablespoons
- Shallots, finely chopped, 2
- Garlic, minced, 2 cloves
- Dry red wine (Burgundy if possible), 1/2 cup
- Beef broth, 1/4 cup
- Fresh thyme sprigs, 2
- Salt and black pepper, to taste
Instructions
- Step 1: Melt the butter in a large skillet over medium heat. Add the shallots and cook until softened, about 3-5 minutes.
- Step 2: Add the minced garlic and cook for another minute, until fragrant, being careful not to burn.
- Step 3: Add the mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
- Step 4: Pour in the red wine and beef broth. Add the thyme sprigs. Bring to a simmer and cook until the liquid has reduced by about half, about 5-7 minutes.
- Step 5: Season with salt and pepper to taste. Remove the thyme sprigs before serving. Serve immediately as a side dish.
Notes
- Store leftover Burgundy Mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of broth or wine if needed to loosen the sauce.
- These mushrooms are fantastic served over grilled steak or stirred into creamy polenta for a comforting meal.
- For a deeper flavor, let the mushrooms brown well in Step 3; don't overcrowd the pan, working in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American