Breathtaking and so delicious.- Burgundy Mushrooms This recipe has been apated from a famous restuarant group called – The Steak and Ale Restaurant
While visiting them I normally go for the 6 ounce filet Mignon combined with the Burgundy Mushroom side dish
I order it, throwing financial caution to the wind! And it was so deliciously worth it! It has now become a favorite to serve with steak.
The preparation of the mushrooms is easy and surprising. Mushrooms are usually sauteed, but not in this recipe. Here they are boiled! Yes, you saw that right. When I first found the recipe, I couldn’t believe it either, but they are boiled not sauteed! The mushrooms are then added to a Burgundy wine sauce. Simply scrumptious!
For anyone interested, Steak and Ale was originally founded in 1966 by famous restaurateur Norman Brinker, and Dallas was its first restaurant and its headquarters. In 1976, it was purchased by Pillsbury and expanded greatly, and then in 2008 came a Chapter 7 bankruptcy and all were closed.
The good news is that it now has new ownership and is planning on reopening in the Dallas area by a Dallas-ite no less. I am excited!
We enjoy a good steak from time to time, and maybe like you, have tried this sauce and that sauce, this recipe and that recipe. Never quite making the grade for that special level of satisfaction, but not too bad also. But the search continues for new toppings, doesn’t it.
And then came the day when I knew I had found what I was looking for. I found the recipe for Steak and Ale’s Burgundy Mushrooms. I could hardly wait to taste it. I wondered if it was an authentic recipe. It is. I wondered if it would taste just as good as I remembered. It does! (Sometimes the memory is better than the reality.)
I called Mac to tell him about the mushroom recipe I had found, and to ask if he would mind to stop and get steaks and mushrooms on the way home. “What recipe are we going to try tonight?” he asked, so I told him. As is his sweet way, he said, “No problem!” Of course, if I could have only seen him, he was probably drooling at the thought of having a delicious steak with those fantastically delicious Burgundy Mushrooms spooned over it. After all, he is a man!
Now these Burgundy Mushrooms also make a great side dish too, but over a steak they are divine. And you can start the water boiling for the mushrooms when you start heating the coals for your grill. They will likely be ready before the steak is done, but they can just hang out on a back burner.
But let me share a secret—the mushrooms are even better if you fix them the day before and refrigerate them, covered. The mushrooms soak up some of the wine sauce overnight, and it makes them even more divine over the steak.
That is, if you can wait.
1 lb. mushrooms, cleaned and stemmed 2 qts water ¼ cup fresh lemon juice 4 tbsp butter ¾ cup onions, diced ½ cup quality Burgundy (doesn’t have to be expensive, just a good one) 1 tbsp beef bouillon granules or 1 cube ¼ tsp garlic powder ½ tsp freshly ground black pepper 1 sprig fresh thyme Best if made 1 day before so that the mushrooms can absorb some of the wine sauce. Reheat when needed.
How to make Burgundy Mushrooms
Try out our Burgundy Mushrooms Recipe and post your results below in the comments…
1 lb. mushrooms, cleaned and stemmed
2 qts water
¼ cup fresh lemon juice
4 tbsp butter
¾ cup onions, diced
½ cup quality Burgundy (doesn’t have to be expensive, just a good one)
1 tbsp beef bouillon granules or 1 cube
¼ tsp garlic powder
½ tsp freshly ground black pepper
1 sprig fresh thyme
Best if made 1 day before so that the mushrooms can absorb some of the wine sauce. Reheat when needed.