Can I make this a day ahead? Will it keep overnight and be just as yummy the next day or do I have to make it day of dinner party?
Recipe question for:
Deb Perelman's Mushroom Bourguignon
4 Comments
Brette W.December 24, 2012
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.
DAVILCHICKDecember 26, 2012
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!
DAVILCHICKDecember 24, 2012
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.
ATG117December 24, 2012
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.
Showing 4 out of 4 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement