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Burgundy Mushrooms

burgundy mushrooms with fresh herbs as garnish

In our spin on Burgundy mushrooms, white button mushrooms are slow-simmered in butter, herbs, garlic, and red wine for a delicious accompaniment to your next churrasco dinner. Pair them with steakhouse style garlic mashed potatoes or simple Brazilian cheese bread for a truly unforgettable meal. 

Burgundy mushrooms are named after Bourgogne, a region in France famous for its red wine. The traditional recipe incorporates wine from this region, although any dry red wine will do. Bourgogne is also known for its capital city of Dijon, where the flavorful mustard of the same name has its origins. 

In Brazil, mushrooms are not typically offered as a stand alone dish. They are more commonly found as a topping on pizzas, in Brazilian stroganoff, or in Japanese cuisine. Mushrooms do not grow readily in many parts of the country, thanks to a generally warmer year-round climate. However, they can be easily found in most supermarkets and are a favorite addition in certain dishes.

One type of mushroom that is native to Brazil is a species of Agaricus subrufescens. Known locally as cogumelo do sol (“mushroom of the sun”), the mushroom was first discovered growing in Brazil in the 1970s and mistakenly identified as Agaricus blazei, a species first found in Florida. The fruiting body of A. subrufescens is indeed edible and is described as having a sweet, almond-like taste. It is also prized for its supposed medicinal effects, including alleged anti-cancer properties. 

While we will not be using cogumelo do sol in our recipe, feel free to incorporate them if you have the chance. The sweet taste would go very nicely in the red wine sauce we will be preparing. Just make sure to chop them in uniform pieces to allow for even cooking. 

Can I Make Burgundy Mushrooms in a Slow Cooker?

Yes. In fact, this would be an ideal method to maintain slow and even cooking. Otherwise, you will be using a large stock pot that you will not want to leave unattended for too long. 

Faster Recipe for Burgundy Mushrooms

The best Burgundy mushrooms take hours to make, since we are reducing a fair amount of liquid to a thick, dark sauce. In a pinch, you can thicken up your burgundy mushroom sauce with a cornstarch slurry or a beurre manié. Use 1 part cornstarch to 2 parts water for your slurry, or a 1:1 ratio of room temperature butter to flour for the beurre manié. Add it to your mushrooms and bring to a boil then reduce until thickened to a good, smooth consistency. 

Burgundy Mushrooms Recipe


2 lbs white button mushrooms (whole)
2 cloves of garlic, minced
0.5 liters dry red wine
2 cups of chicken stock
1 tsp Dijon mustard
Two sprigs fresh thyme (1 tsp dried thyme)
4 tablespoons of unsalted butter
Freshly ground black pepper
Salt to taste


  1. Wash and dry the mushrooms. 
  2. Heat a large stock pot over medium heat. Melt the butter and lightly saute the minced garlic just until fragrant. (If using a slow cooker, you can do this separately in a small skillet).
  3. Add in the mushrooms, wine, chicken stock, dijon mustard, thyme, and salt and pepper. 
  4. Bring the mixture to a boil and reduce to a low simmer.
  5. Cover and simmer on low for 4 hours. 
  6. After four hours, remove the lid and simmer for another hour and a half, or until the sauce is rich and thickened to the consistency of a thin gravy. 

Enjoy with a delicious flank steak or on simple, crusty french bread. 

Texas de Brazil Sauteed Mushrooms

Let us do the cooking for you! Try our delicious sauteed mushrooms, braised for hours in herbs and red wine. You’ll find them in our hot items section, along with our famous lobster bisque, potatoes au gratin, and feijoada

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