Deb Perelman's Mushroom Bourguignon
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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 tablespoon all-purpose flour
- Egg noodles, for serving (buttered potatoes or farro work well too)
- Sour cream and chopped chives or parsley, for garnish (optional)
- 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.
- 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.
- 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.
- 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.
- To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream and sprinkle with chives or parsley (optional).
- This recipe is a Community Pick!
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13 days ago MJ
So easy and delicious! I used the veg broth, and it totally tasted beefy. I put it over mashed potatoes.
about 1 month ago shirley
Made this last night. It's a KEEPER !! Wonderful.
about 1 month 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.
2 months 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
2 months 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!
2 months 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.
3 months 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!
5 months 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.
5 months 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.
5 months ago Native2CA
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.
5 months 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.
5 months 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...
6 months 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!
6 months ago tweeter10
Perfect, perfect, perfect ! All the ingredients in the pantry, clear instrucitons, easy to make and the taste is divine! This recipe is a keeper!
6 months ago ElizabethQ
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 :-)
6 months ago drbabs
Barbara is a trusted source on General Cooking.
I have only one thing to say: O. M. G. Thank you for finding this amazing recipe!
6 months ago MarieH
Excellent meatless meal. Rich flavor and easy preparation.
6 months ago bkdice
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!!!
6 months ago Teresa58
Yum! Could I sub Marsala for the red wine? Can't wait to try this.
6 months ago Teresa58
Yum! Can I make this with Marsala? Can't wait to try it.