Making the real beef burgundy takes almost all day to make, with many steps to it. Here’s a quicker way to get the great flavors of mushrooms married with burgundy wine. But do use fresh mushrooms and don’t use “cooking wine.”
From the reviews:
“This is easy, and it tastes GREAT, I actually used fresh mushrooms . . . I thought I was eating burgundy mushrooms from a gourmet restaurant!”
“Really good! I actually marinated the mushrooms in more wine than the recipe called for overnight and added several splashes of Worchestershire sauce for richer flavor.”
“I added a splash (maybe a tablespoon or two) of lemon juice, and I let it reduce well below half volume. The result was just fantastic!”
One reviewer left out the beef stock and just cooked down the liquid to concentrate the flavors. This is called “reducing” the liquid. If you do use stock you might want to add a little at a time to taste.
These are great with steaks or roast beef. They make wonderful appetizers on their own also–tapas, anyone?
Click the title to link to AllRecipes.