A question about a recipe: Deb Perelman's Mushroom Bourguignon

I would make the pasta the day of, as close to the time of serving. (Be sure to season the pasta water well!) As for the bourguinon, no reason no to make it in advance.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

DAVILCHICK added 5 months ago

Thanks ATG117. I wasn't sure if the shrooms and onions would get all soggy or not. Pasta definitely do right before but I wasn't sure if the 'stew' would be great or limp.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Brette is the Editorial Assistant of Food52.

added 5 months ago

I would think you could definitely make the bourguinon ahead, but maybe only through step 3 - then, before serving, you could reheat it and mount it.

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

DAVILCHICK added 5 months ago

Just wanted to report back that I made it the day before through Step 3, as you suggested, and then reheated, thickened and served. It was stupendous! Great dish! Thanks again!

• 0 People think this is an excellent answer
• Flag this answer for inappropriate content