Deb Perelman's Mushroom Bourguignon

By • October 30, 2012 • 32 Comments

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Author Notes: Vegetarians (and friends of vegetarians) will like this dish because it's a celebratory meatless main dish. We like it because it's a bourguignon you can make on a weeknight. Where's the boeuf? Who cares? Adapted very slightly from The Smitten Kitchen Cookbook (Knopf, 2012)Genius Recipes

Serves 4

  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 2 pounds 1/4-inch sliced portobello or cremini mushrooms
  • 1 cup pearl onions (thawed if frozen)
  • 1/2 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup full-bodied red wine
  • 2 cups beef or vegetable broth (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons all-purpose flour
  • Egg noodles, for serving (buttered potatoes or farro work well too)
  • Sour cream and chopped chives or parsley, for garnish (optional)
  1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms and pearl onions until they begin to take on a little color, but the mushrooms do not yet release any liquid — about three or four minutes. It helps to do this in a few batches. Remove them from the pan and set aside.
  2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
  3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms and pearl onions with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.
  4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
  5. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream and sprinkle with chives or parsley (optional).
Jump to Comments (32)

Comments (32) Questions (3)

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Stringio

10 days ago Jordan Kestenbaum

I made this for dinner tonight for my family, and the vegetarians and meat-eaters all loved it! It is a delicious wintery dish. I will definitely be making it again.

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8 months ago PassTheSpice

Yes! The flavor will only get better the longer it sits. Just reheat on the stove. You probably want to add the pearl onions when you reheat and also cook the noodles/whatever you are serving it with the day of as well. Such a fantastic recipe! Enjoy!

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8 months ago gerry lee

Is is okay to make this 2 days ahead of time?

Kaylaandkateoceangrove

11 months ago kayacro

I made this. It was fabulous. I made my own pappardelle. I didn't have a pound of fresh mushrooms on hand. I was short about 5 oz. I did add approximately 2 oz of reconstituted porcini mushrooms. I also used one cup of the liquid used to reconstitute the dried mushrooms in place for one cup of the two cups of vegetable stock called for. I absolutely love this dish. I could not believe there was no animal protein in it. As a vegetarian I am always looking for nice hearty dishes for the winter time. This is a keeper.

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11 months ago lindamettler

I made it ahead...twice, and it was perfect. I don't think you can ruin this dish!

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about 1 year ago ascherl

I added Parmesan rind to the simmer to bump the umami. I also added canellini beans to the stew and blended some separately into the stock to thicken instead of using flour.

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about 1 year ago PassTheSpice

I love this recipe! I have been making it forever...it's easy, delicious, comforting, and vegetarian. It's a home run.

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over 1 year ago MJ

So easy and delicious! I used the veg broth, and it totally tasted beefy. I put it over mashed potatoes.

Pulp_3

over 1 year ago shirley

Made this last night. It's a KEEPER !! Wonderful.

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almost 2 years ago Edwardsd

Made this and used farro -great combination. Now have some on the stove to be served with Kosher for passover quinoa - so tired of eggs and salmon.

Red_rocks

almost 2 years ago MaSaBeMama

Made this last week and it's wonderful. Making it again tomorrow evening to celebrate my mom's 85th birthday (sister and niece are vegetarian and EVERYONE loves mushrooms!) Thanks Deb and Food52

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almost 2 years ago Rattatouille

I cannot wait to try this recipe! The suggestion of farro sounds amazing and I love that 1 cup of wine is used as opposed to the entire bottle, there'll be enough left for a glass with dinner. Thank you!

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almost 2 years ago lindamettler

This was terrific! I made one pot vegetarian as written, but a second pot with some cubed sirloin thrown in and a bit of Bisto to thicken it up. Both versions were a big hit and the leftovers were even better! Thanks for this one.

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almost 2 years ago lindamettler

Am going to triple the recipe for a dinner party and will use an assortment of different mushrooms. Looks like a good cook-ahead option and very hearty!

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11 months ago Sarahgran

I am thinking about making this dish ahead of time for a dinner party. How'd it turn out when you did it?

Barbara_davilman

about 2 years ago DAVILCHICK

Made this last night for xmas dinner. As a side for the Waxman's brisket but as a full course for our lone vegetarian. All I can say is WOW. The perfect meatless yet TOTALLY SATISFYING meal. As suggested I made it through step 3 the day before and then reheated and thickened it right before serving and it was truly out of this world fantastic.

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about 2 years ago triedntrue

Totally delicious. Adding this to my list of tried and true recipes. Used baby bella mushrooms and beef broth. Sour cream at the end definitely lends a creaminess to the dish.

Smallerwhitandaxel

about 2 years ago Whitney GB

This was very tasty and easy to make. I served it over egg noodles (paparedelle). The dish had a rich taste. I would also consider making it exactly the same, but browning some stew beef as a first step, and adding it back for the simmer round. I would make again as a nice meat free alternative to stew or as a base recipe for short ribs too.

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about 2 years ago neighome

I made this tonight for the second time. The first time I made it as written. While brilliant for a healthier weeknight version of beef bourguignon, it was, as noted by fearlessem, a little one note. So with an eye to keep all the positive elements of the original, I punched it up a bit by tossing in a bay leaf and a couple tablespoons of dry vermouth into the simmer. It didn't take any more time, and deepened the flavor a bit. I'll be making this again.

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about 2 years ago fearlessem

I made this tonight, and it was certainly very good, but somehow it felt just a little one-note to me. Would happily make this for vegetarian friends, but I don't know if I'd make it just for myself again...

Open-uri20121127-10664-121ljme-0

about 2 years ago Saxivore

This receep kicked ass ... my not Vegan partner (dairy free vegetarian) said it was the best thing I ever cooked for her (despite not getting the glorious sour cream). She was a bit upset that I used the "good wine" but I read somewhere that if it's not good enough to drink it's not good enough to cook with. I thought it was fantastic too!