Slow Cooker Burgundy Mushrooms: Easy Party Appetizer Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality dry red wine that you enjoy drinking. The wine's character comes through in the final sauce, so avoid anything too tannic or sweet.

If you don't want to open a bottle just for this, use beef broth with a splash of red wine vinegar to mimic the acidity. Also, make sure the butter is fully melted before adding, so it incorporates evenly into the sauce.

To keep the mushrooms whole, avoid stirring them too often. A gentle stir halfway through is enough. If you're making this for a party, you can keep the slow cooker on the 'warm' setting after cooking, but be aware that the mushrooms will continue to soften.

For the best texture, serve within an hour or two of finishing. If you want to thicken the sauce further, remove the mushrooms and simmer the liquid on the stovetop until reduced.

Variations

• Add pearl onions: Add 1 cup of frozen pearl onions (thawed) along with the mushrooms. They will soften and absorb the wine-butter sauce, adding a sweet, savory note. Increase the cooking time by 30 minutes if using larger onions.
• Herb swap: Replace the dried thyme with 1 tablespoon of fresh rosemary, finely chopped, or use a mix of thyme and parsley. Add fresh herbs in the last 30 minutes of cooking to preserve their brightness.
• Balsamic glaze: Stir in 1 tablespoon of balsamic vinegar during the last 30 minutes of cooking. The acidity and sweetness complement the wine and add a deeper, more complex flavor. Drizzle with a little honey if a sweeter sauce is desired.
• Mushroom medley: Use a mix of button, cremini, and shiitake mushrooms. Clean and trim the shiitake stems. The varied textures and flavors create a more rustic, earthy dish. Adjust the cooking time to 3.5 to 4.5 hours, checking tenderness early.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of wine or water if the sauce is too thick.

Store leftover mushrooms in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making them even more delicious the next day. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken as it cools; add a splash of water or wine when reheating to loosen it if needed.

This dish can be made a day ahead. Cook the mushrooms as directed, then let them cool completely and refrigerate in an airtight container. The next day, reheat gently on the stovetop or in the slow cooker on low until hot.

The mushrooms will be even more flavorful after resting. If making ahead, consider undercooking slightly by 30 minutes to account for the reheating time.

Serving ideas

Serve these Burgundy mushrooms warm as an appetizer with toothpicks or small forks. They're also excellent as a side dish alongside roasted meats, mashed potatoes, or crusty bread for soaking up the sauce.

For a party, keep them in the slow cooker on the warm setting and let guests help themselves. The rich, savory flavor pairs beautifully with a glass of the same red wine used in the recipe.

For a more composed presentation, spoon the mushrooms over crostini or polenta, or use them as a topping for steak or burgers. They also make a wonderful filling for omelets or a savory addition to a cheese board. The sauce is so good you'll want to serve it with everything—don't waste a drop.

Frequently asked questions

Recipe card

Slow Cooker Burgundy Mushrooms: Easy Party Appetizer

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 2 lb whole white button mushrooms, cleaned
• 4 cloves garlic, minced
• 2 tbsp beef bouillon granules
• 1 tsp dried thyme
• 1 cup dry red wine, such as Burgundy or Pinot Noir
• 1/2 cup unsalted butter, melted

Instructions

1. Place the cleaned whole mushrooms in the slow cooker insert. Sprinkle the minced garlic over the mushrooms, then add the beef bouillon granules and dried thyme. Toss gently with a wooden spoon to coat the mushrooms evenly with the garlic and seasonings.
2. Pour the red wine over the mushrooms. Drizzle the melted butter over the top. Stir gently to combine everything. The liquid should come about halfway up the mushrooms; if it doesn't, add a splash of water or wine.
3. Cover the slow cooker and cook on low for 4 to 5 hours, until the mushrooms are deeply colored, tender, and have absorbed the wine-butter sauce. Stir once halfway through if possible, but avoid lifting the lid too often as it releases heat.
4. Once the mushrooms are fork-tender, taste the sauce and adjust seasoning if needed. Transfer the mushrooms and sauce to a shallow serving bowl. Serve warm with toothpicks or small forks, or as a side dish.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

180

Protein

3 g

Carbohydrates

6 g

Fat

14 g

Fiber

1 g

Sugar

3 g

Automatic estimate from the ingredient list, not laboratory-verified.