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)
- Wash the mushrooms and put them into a large stockpot.
- Stir in the remaining ingredients except the salt and thyme (if using).
- Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
- Add the thyme at this point (if using)
- Remove the lid and continue cooking, uncovered, for three hours.
- Add salt to taste at the end. Keep warm until needed.
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