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Mushrooms stewed in red wine Burgundy style

6 servings

25 minutes

Braised mushrooms in red wine Burgundy style are a true embodiment of French gastronomy, infused with the aromas of deep rustic cuisine. The dish's origins trace back to the Burgundy region, known for its rich red wines and culinary tradition. Slowly braised mushrooms absorb a bouquet of flavors—from woody notes of dill to the spiciness of Worcestershire sauce—creating a rich and velvety texture. The braising process takes long hours, but the wait is justified by the intensity and harmony of flavor. This dish pairs perfectly with a crispy baguette or is served as a side to meat dishes, enriching them with its complex aroma. Refined yet cozy, this recipe conveys the spirit of French cuisine by transforming simple ingredients into a true gastronomic masterpiece.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
681.5
kcal
12.4g
grams
54.9g
grams
7.2g
grams
Ingredients
6servings
Fresh mushrooms
1.8 
kg
Butter
360 
g
Red dry wine
1 
l
Worcestershire sauce
2 
tbsp
Dill seeds
1 
tsp
Ground black pepper
1 
tsp
Water
2 
glass
Ground dried garlic
1 
tsp
Beef bouillon cube
3 
pc
Chicken bouillon cube
3 
pc
Salt
 
to taste
Cooking steps
  • 1

    In a large pot, melt the butter and add the cleaned and well-washed mushrooms. Pour in water and bring to a boil.

    Required ingredients:
    1. Butter360 g
    2. Fresh mushrooms1.8 kg
    3. Water2 glasss
  • 2

    Then add wine, Worcestershire sauce, dill seeds, black pepper, garlic, and crushed bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 5 hours.

    Required ingredients:
    1. Red dry wine1 l
    2. Worcestershire sauce2 tablespoons
    3. Dill seeds1 teaspoon
    4. Ground black pepper1 teaspoon
    5. Ground dried garlic1 teaspoon
    6. Beef bouillon cube3 pieces
    7. Chicken bouillon cube3 pieces
  • 3

    Then open the lid and simmer for another 4 hours. Add salt to taste.

    Required ingredients:
    1. Salt to taste

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