Recipes The Tenderloin Room MUSHROOM BURGUNDY

Mushroom Burgundy Recipe

inspired by

@thetenderloinroom

Jan 11 2026

•

30m

•

Serves 4

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Recipe information

Make Mushroom Burgundy in just 30m. Savor the rich flavors of our Mushroom Burgundy, featuring sautéed mushrooms simmered in a robust red wine sauce, served on a bed of creamy polenta.

Preparation of Ingredients

1. Chop the Vegetables

Finely chop the onion and mince the garlic.

2. Slice the Mushrooms

Clean and slice the fresh mushrooms into even pieces.

3. Prepare the Broth

Measure out 250 ml of vegetable broth and set aside.

Cooking the Mushroom Burgundy

4. Sauté the Onions and Garlic

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

5. Cook the Mushrooms

Add the sliced mushrooms to the skillet. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

6. Add Wine and Simmer

Pour in the 250 ml of red wine (preferably Burgundy) and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.

7. Incorporate the Broth

Add the vegetable broth to the skillet. Continue to simmer for another 10 minutes, letting the sauce reduce slightly. Season with salt and freshly ground black pepper to taste.

Serving with Polenta

8. Prepare Creamy Polenta

While the mushroom sauce is simmering, prepare the polenta according to package instructions. Typically, this involves boiling water, adding polenta, and stirring until thickened, then mixing in butter and cheese for creaminess.

9. Plate the Dish

Spoon the creamy polenta onto plates and top generously with the mushroom burgundy sauce.

10. Garnish

Sprinkle the chopped fresh parsley over the top for a burst of freshness and color.