Burgundy Mushroom Sauce Recipe 365

Steps:

• Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
• Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

Steps:

• Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
• Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
• Remove the lid, and then continue cooking, uncovered, for 3 hours.
• Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

Steps:

• Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
• After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
• After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.

Steps:

• 1. In a large sauce pan, melt butter and add mushrooms and garlic. Saute until tender. 2. Add the water, spice and Worcestershire sauce. Blend together and bring to a boil. 3. Blend the cold water and corn starch together and add to the boiling mixture. 4. Remove from heat and add burgundy wine. 5. Serve on filet, hamburger steaks. etc. Good with cocktail meatballs.

Steps:

• 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.

Steps:

• In a 12" skillet (preferably the one in which you cooked the steaks), melt the butter over medium-high heat. Add the mushrooms, garlic and onions. Cook, stirring occasionally, until the mushrooms are golden brown. Deglaze the pan with the wine, stirring to get all the fond at the bottom of the pan. Allow to cook for several minutes, until the liquid has been reduced by 50% or more. Off the heat, stir in the remaining tablespoon of butter. Add the parsley and stir to combine. Spoon the sauce over steaks or burgers.

Steps:

• Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
• Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
• Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
• Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.