Recipe By Bev Huelsman
Rating
Published Mar 21st
Prep 10m Cook 30m Additional - Ready In 40m
Servings 4 servings Calories 58.9

Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all.

Recipe Ingredients

  • ½ cup diced onion
  • 1 (10.5 ounce) can beef broth
  • 2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
  • ⅓ cup Burgundy wine

Cooking Directions

  1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

Nutrition Facts

  • Calories 58.9
  • Carbohydrate 8.2 g
  • Fat 0.5 g
  • Fiber 3 g
  • Protein 3.2 g
  • Saturated Fat 0.1 g
  • Sodium 720.9 mg
  • Sugar 3.2 g

Reviews

  1. UNBELIEVABLY GOOD DISH!!! Seriously it doesn't get better than this.
  2. I'm sorry this was a disaster! The only thing I did different was triple the recipe for a crowd but I didn't think that would matter. It was way too much liquid that wouldn't cook down. Finally I drained all the liquid out of the pan and kind of started over with the (canned) mushrooms. - Read more ...
  3. This was really good! It went great with steak.
  4. I made these and becuase of late arrivals they sat on the stove for much longer than called for----DELICIOUS. I used fresh mushrooms and just a red wine, next time I think I will add a touch or red wine vinegar for a little zap.
  5. This is easy and it tastes GREAT I actually used fresh mushrooms and it was fine. I also used a little corn starch to thicken the liquid before serving I thought I was eating burgundy mushrooms from a gourmet restaurant!
  6. These mushrooms are quite tasty but next time I might skip the beef broth and just reduce the wine onion and FRESH mushrooms. It might make for a more concentrated mushroom dish similar to THAT restaurant's dish the other reviewers were hinting out.
  7. Really awesome! My boyfriend and I work in a restaurant that serves these mushrooms with their steaks. We were trying to imitate the recipe with our steaks and we hit it right on the nose! Thank you!
  8. Really good! I actually marinated the mushrooms in more wine than the recipe called for overnight and added several splashes of Worchestershire sauce for richer flavor.
  9. My father makes these all the time. I love them sooo much. I don't care for mushrooms but these were the best!!! He makes them with his steak but instead of can mushrooms he uses the fresh ones in the produce section! YUMMM
RedCipes