This fabulous appetizer recipe is adapted from The Pioneer Woman, one of my favorite food bloggers. She uses Burgundy wine…I have most often used Barbera, a red wine popular in our area of Italy. Any good quality red wine will do. The Pioneer Woman simmers her mushrooms for six hours covered, and then three hours uncovered! Wow! Nine hours! You can make them ahead–they’ll keep several days in the fridge. Or, just let them simmer while you prepare your other Thanksgiving dishes. I simmered my mushrooms for a total of six hours, three covered and three uncovered.

Red Wine Mushrooms Recipe

Red Wine Mushrooms Recipe


  • 4 lbs. (2 kg.) button mushrooms, washed to remove soil
  • 1/2 C. (115 g) butter, melted
  • 1 1/2 tsp. Worcestershire Sauce
  • 1 liter good quality red wine
  • 1 tsp. ground pepper (optional)
  • 1 tsp. oregano
  • 4 chicken bouillon cubes
  • 4 beef bouillon cubes
  • 5 cloves garlic, peeled and smashed


  1. Place mushrooms in a large pot and cover with remaining ingredients. Bring to a boil and simmer 3-6 hours with the cover on.
  2. Remove the cover and simmer 2-3 hours more.

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