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Copycat Steak and Ale Burgundy Mushrooms
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This recipe invites mushrooms to take center stage with the bold companion of Burgundy wine and a touch of seasoning. Simple prep meets luxurious flavors, in this Steak and Ale copycat recipe.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
7 reviews
ingredients
1 pound button mushrooms (or other mushrooms)
2 quarts water
1/4 cup lemon juice
4 tablespoons butter
3/4 cup finely diced yellow onions
1 tablespoon beef bouillon granules
1/4 teaspoon garlic powder
1/3 teaspoon ground white pepper
1/2 cup Burgundy wine
directions
Clean the mushrooms, brushing off any dirt or debris. You can leave them whole or slice them, depending on the size. Set the mushrooms aside.
Bring the water and lemon juice to a boil in a saucepan over medium-high heat. Add the mushrooms and return the liquid to a strong simmer. Let the mushrooms simmer for 5 minutes then drain well and set aside.
Melt the butter in a medium saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the beef bouillon granules, garlic powder, and white pepper and mix until the bouillon granules dissolve. Slowly whisk in the burgundy.
Add the mushrooms to the wine mixture. Mix well. Let the mushrooms simmer in the sauce for 1-2 minutes.
Remove the pan from the heat and let cool. Refrigerate the mushrooms and sauce for at least 8 hours. When ready to serve, gently reheat the mushrooms in a saucepan over medium heat.
recipe tips
Use a mix of mushroom types for a more complex flavor and texture.
Let the dish sit overnight in the fridge for improved flavor as the mushrooms absorb the sauce.
Add a dash of soy sauce or balsamic vinegar for extra flavor.
Try adding a bit of cream to the sauce if you prefer a richer texture.
Make sure to taste and adjust seasonings during cooking.
If the sauce is too thin, allow it to simmer uncovered for a few minutes to reduce and thicken.
common recipe questions
What kind of mushrooms work best for Steak and Ale Burgundy mushrooms?
Button, cremini, or portobello mushrooms work well. Each type brings a different flavor and texture, but the most common choice is button mushrooms for their mild taste.
Why is lemon juice used in this recipe?
Lemon juice serves as a natural preservative and helps to prevent the mushrooms from browning.
Can I use fresh garlic instead of garlic powder?
You can use fresh garlic. Use about about one clove of fresh garlic crushed or very finely minced.
What can I substitute for Burgundy wine?
You can use other dry red wines such as Merlot, Pinot Noir, or Cabernet Sauvignon. For a non-alcoholic option, consider using grape juice or a mixture of red wine vinegar and water.
How long should I soak the mushrooms in lemon water?
The mushrooms should be added to the boiling lemon water for around five minutes. This helps to blanch them, making them tender and prepared to absorb flavors from the sauce.
How can I store leftovers?
Allow the dish to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-5 days.
Can I freeze the mushrooms?
Yes, this dish freezes well. To freeze, let it cool completely, then place it in freezer-safe containers. It can be frozen for up to 2-3 months.
What is the best way to reheat this dish?
Reheat gently on the stovetop over low heat, stirring occasionally until heated through. This method will help maintain the texture of the mushrooms.
How should I modify the cooking time if I'm using larger mushrooms?
If using larger mushrooms, such as portobellos, you may need to increase the blanching time to about 6-8 minutes to make sure they are fully cooked.
tools needed
Saucepans: A saucepan is needed to combine water and lemon juice for blanching the mushrooms. Another saucepan is needed to saute the onions and make the burgundy sauce.
Measuring Cups and Spoons: For measuring the ingredients such as the lemon juice, yellow onions, bouillon granules, and Burgundy wine.
Whisk: For thoroughly mixing the spices and bouillon and Burgundy wine.
Slotted Spoon or Colander: To remove and drain the blanched mushrooms from the boiling lemon water after cooking for about 5 minutes.
Cutting Board and Knife: For dicing the yellow onions.
what goes with it?
Grilled Steak: Pair the steak with the mushrooms for a hearty combination. The rich flavors of the Burgundy wine complement the savory beef.
Creamy Polenta: Serve the mushrooms over creamy polenta. The creaminess of polenta balances the earthiness of the mushrooms and provides a nice base for the dish.
Mashed Potatoes: The classic pairing of mashed potatoes works well here. The buttery smoothness of the potatoes contrasts with the robust, savory flavors of the mushrooms.
Crusty Bread: A side of crusty artisan bread is ideal for soaking up the flavorful sauce.
Green Beans Almondine: The freshness and crunch of green beans sauteed with almonds provides a nice counterpoint to the rich mushrooms.
Roasted Root Vegetables: Roasted carrots, parsnips, and potatoes can provide sweetness and texture, balancing the savory richness of the mushrooms with their natural sugars.
Truffle Oil Drizzle: A drizzle of truffle oil over the mushrooms can amplify the earthy flavor, adding a luxurious touch to the dish.
Sauteed Spinach: Wilted or sauteed spinach adds a nutritious element while its mild bitterness offsets the richness of the mushrooms.
nutrition data
170 calories, 12 grams fat, 10 grams carbohydrates, 3 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 14, 2013
These were very good. I'm curious why though you need to do the lemon water step? What does it do? I did that step but was wondering if it could be omitted if you make these ahead of time as suggested.
July 10, 2013
LOVED these mushrooms! Burgundy is my favorite wine to cook with and I hadn't tried it with mushrooms before. I don't know if these are like Steak and Ale's burgundy mushrooms but these are fantastic. Only change I made was to use sweet onions instead of yellow and black pepper instead of white pepper only because I didn't have any. I also followed the suggestion to make them ahead of time and the mushrooms really do absorb a lot of the delicious burgundy mixture that way so I highly recommend that if you have the time.
October 6, 2012
I used to work for Steak and Ale and use this same recipe except a little more burgundy and I use beef base not granules. But everyone always raves about my mushrooms.
January 8, 2010
Made these two times also - no deveation from the text - they are womderfull - just like i remembered them - they keep well in the refrigerator too (doesn't look good but it is) - just reheat as needed make sure to take the portion of the butter - it floats and is solid on the surface in the frig.
June 22, 2008
I've made these mushrooms using the exact recipe twice and they are delicious. They taste exactly like the ones at Steak and Ale. My sister loves them and she doesn't even eat mushrooms. My children even ate them!
June 17, 2008
My husband is a connoisseur of burgundy mushrooms and orders them whenever we eat out. Not sure he has ever eaten at a Steak & Ale, but he thinks this is the best recipe! HE LOVES IT!
March 3, 2007
I followed the recipe exactly and they were exactly like steak and ale. perfect