Better Burgundy Mushrooms

paleo burgundy mushrooms

The Pioneer Woman’s Burgundy Mushrooms is an absolutely delicious recipe. I add my voice to the chorus of folks who agree this is one tasty side dish. With a few modifications it is also a great paleo side dish. A BETTER Burgundy Mushrooms recipe, if you will. I served it this past Christmas to rave reviews. It was not only an easy recipe, the lengthy cooking time was actually a joy rather than a burden. The aroma wafting through the house while the mushrooms were cooking was “to die for”. Truly.

Changes to the original recipe

  • I swapped out the butter for ghee which is approved for people who cannot otherwise tolerate dairy products. The best option would be to use pastured ghee (grass-fed) or butter (if you choose to eat dairy).
  • The original recipe called for bouillon cubes which have zero nutrition and some questionable ingredients such as: salt, sugar, partially hydrogenated oil (transfat), Monosodium Glutamate (MSG), cornstarch, preservatives, etc… Cooking with bouillon cubes is clearly easier. I get it. But if you are going to the trouble to prepare such an amazing side dish why not also go all out with the nutrition. Use real chicken stock and/or beef stock for the best flavor and tons of good things for your body.
  • If you use real stock, the flavor is so rich and intense it is not necessary to use the Worcestershire Sauce found in the original recipe.
  • I thought the recipe was great with the garlic chopped up in it rather than left in whole cloves.
  • The celtic sea salt provides beneficial minerals.
  • The recipe is scaled down a bit so you do not need to crack open two bottles of wine.


  • 3 pounds button mushrooms
  • 3/4 cup ghee (or 1 1/2 sticks of pastured butter)
  • 1 bottle Burgundy wine (or other dry red wine)
  • 2 cups chicken stock or beef stock
  • 4 cloves garlic, chopped
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh thyme, optional
  • 1 to 1 1/2 teaspoons celtic sea salt (quantity will depend upon how salty your stock is)


  1. Wash the mushrooms and put them into a large stockpot.
  2. Stir in the remaining ingredients except the salt and thyme (if using).
  3. Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  4. Add the thyme at this point (if using)
  5. Remove the lid and continue cooking, uncovered, for three hours.
  6. Add salt to taste at the end. Keep warm until needed.
You could also make these Better Burgundy Mushrooms in the crock pot. Just simmer on low heat for the 6 hours then place them in a stockpot for the final three hours while the liquid cooks off.
If you’ve ever tried this recipe (PW’s version or mine) please leave me a comment and let me know what you think.
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13 thoughts on “Better Burgundy Mushrooms

    • Hi Leslie. I love to eat – and eat a lot. But these mushrooms were very satisfying in small portions because of the richness. It should last you a while!

  1. I have made PW’s version, and while I loved it, I didn’t feel good about eating all that sodium and MSG. I’m excited to try this healthier version!

  2. Hi! I saw PW make these on a morning show. I could not bring myself to make them as I don’t use the boullion cubes or butter. I’m SO thrilled you made them and Paleo too! My younger son who does not eat mushrooms decided he wanted to help me make them. He LOVED them! So did my husband and older son. They are delicious! I’m making them again tonight because we all have been thinking about them since last week. Thanks for reworking PW’s recipe!

    • You’re welcome. They are really delicious. I saw her Christmas show too and immediately thought I needed to make them – but healthier. It’s sort of the perfect low-carb, good fat side dish.

  3. Hello! I’m so thrilled you’ve come up with this version of the recipe. Just a quick question: I assume the measurement for the bottle of wine is the standard 750 ml ?

  4. I’ve only made the PW version once, but I truly question the need to include the butter/ghee. We had to pause the recipe after the 1st 6 hours and stick it in the fridge overnight. When we pulled it out, we removed the heavy layer of fat before reducing the sauce. The overall vote was “good, but too much time”. Do the mushrooms REALLY NEED to be cooked that long?

    • I’m sure that would work. They are larger than the mushrooms I used but I don’t alway find them in the grocery store. I recommend you cut them up somewhat smaller if they are on the larger size. But I bet it would still be good no matter how big the mushrooms.

  5. I’m wondering if it’d be a good idea to cook this in a crock pot along with some beef of some sort. Any ideas on technique and meat selection? Thanks, Jen

    • This recipe would be great with beef. You could probably do this in a crockpot. I imagine you would need to strain the sauce into a separate pan afterwards and cook it down a bit.

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