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Deb Perelman's Mushroom Bourguignon
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49 Reviews
Bets
January 11, 2020
I just made this a second time and again, surprised how amazing it is! I simplefies with chopped onions as that is what I had; used the crimini mushrooms cause they were less $$. I'd up the carrot to 2 at least. This will become a regular!
Cheryl
January 4, 2020
Incredibly delicious! I used 3X the pearl onions and vegan butter. Served over mashed potatoes, made vegan with hemp milk. Can't wait to eat more! Thank you.
fl
October 2, 2018
Hi. have tried to save this recipe several times and each time thinking I’m doing something wrong but I don’t think so. It has saved it as “The Mistakes & Mishaps of Beginner Cooks (We're Guilty as Charged)”
Anybody else have this experience. Any suggestions?
Anybody else have this experience. Any suggestions?
Danielle
May 2, 2018
REALLY tasty. I upped the pearl onion count and seared those of pretty heavily for some extra flavor. Farro cooked in veg stock and a salad completed the meal. I also cut the butter and used a corn starch slurry to thicken saving a bit of fat and make it even more vegetarian for certain family members. Even the carnivores in the family asked for the recipe. Yum!
BR95510
December 2, 2016
Delish! Loved the flavor! I used veggie broth and thickened with a slurry of water and flour. Completely vegan and wonderful! Served over eggless noodles and it received 2 thumbs up from my husband. Thanks for the great recipe!
WildRiceLLC
May 19, 2016
This is a wonderful recipe. I actually veganized it by the use of vegan butter and noodles without eggs in them. I didn't have pearl onions so I added chick peas which added a nice texture and punched up the fiber in this dish. The sauce was rich and luscious over the noodles. It would taste good over rice or quinoa as well. It was hard for me to stop tasting it while it was cooking. I was thinking this would be delicious over a thick slice of Texas toast as well. Thank you for posting this.
Suzy Q.
December 9, 2017
I imagine this might do well over cauliflower rice as well? Anyone tried than?
I try to stay away from gluten. Thanks all!
I try to stay away from gluten. Thanks all!
karencooks
February 2, 2016
I have Deb's cookbook, read her blog and make many of her wonderful recipes!!! This recipe is definitely a winner! My husband and I love it!
insecureepicure
January 18, 2016
I bought the Genius Recipes cookbook and made this recipe. I served it over Polenta. It was amazing. My meat lover husband didn't even notice it was missing meat. One thing I will do next time, though, is precook the onions. They were hard and kind of dissonant with the rest of the dish. Yum
whatshername
November 1, 2015
I know I'm a little late in seeing this post , but I recently made this dish for a meatless Monday. It was fantastic!! I used fresh 'hen of the woods' mushrooms from my neighbors' yard.I did find I had to cook them a little longer than written. It was a very hearty meal that even my 'meat and potatoes' husband enjoyed very much! Thanks for the recipe!
lasciviouslunch
March 16, 2015
This meal is such a pleasure. As a more recent vegetarian I miss hearty stews very much, but this was flavorful, warm, and filling. I served it on top of mash potatoes (at my husbands request) and served next day leftovers with pappardelle. Heaven!
NotTooSweet
March 9, 2015
I made this (through step 3) two days ago and then finished it for dinner last night. Wow - so delicious! Three requests for the recipe and not a drop of food left. I served it over bow-tie pasta and included a crisp, green salad. No one missed the meat at all and I doubt I will ever bother making it with meat again. Thanks so much for this truly genius recipe.
Jordan K.
December 18, 2014
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.
PassTheSpice
May 6, 2014
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!
kayacro
February 2, 2014
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.
lindamettler
January 19, 2014
I made it ahead...twice, and it was perfect. I don't think you can ruin this dish!
souptastic
December 11, 2013
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.
PassTheSpice
October 15, 2013
I love this recipe! I have been making it forever...it's easy, delicious, comforting, and vegetarian. It's a home run.
MJ
May 6, 2013
So easy and delicious! I used the veg broth, and it totally tasted beefy. I put it over mashed potatoes.
Edwardsd
March 28, 2013
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.
MaSaBeMama
March 18, 2013
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
Rattatouille
March 7, 2013
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!
lindamettler
March 6, 2013
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.
lindamettler
February 17, 2013
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!
Sarahgran
January 19, 2014
I am thinking about making this dish ahead of time for a dinner party. How'd it turn out when you did it?
DAVILCHICK
December 26, 2012
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.
triedntrue
December 17, 2012
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.
Whitney G.
December 15, 2012
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.
neighome
December 14, 2012
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.
fearlessem
December 5, 2012
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...
Saxivore
November 27, 2012
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!
tweeter10
November 25, 2012
Perfect, perfect, perfect ! All the ingredients in the pantry, clear instrucitons, easy to make and the taste is divine! This recipe is a keeper!
Betty A.
November 23, 2012
I love this! It seems so easy to do on a weeknight. Even for a busy weekend, it's just perfect! Thanks for making our lives easier with this recipe :-)
drbabs
November 19, 2012
I have only one thing to say: O. M. G. Thank you for finding this amazing recipe!
bkdice
November 8, 2012
Made this last night and it was wonderful. My husband barely likes mushrooms, and he at it all. I did add a shallot and a little balsamic. I finished it with truffle salt and it was to die for. Thank you for this wonderful vegetarian (I used veg broth) dish!!!
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