All questions

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

D6ca4718 ac67 487b b780 1f697a8e2868  mushroombourguignon2

I have a question about the recipe "Deb Perelman's Mushroom Bourguignon" from Genius Recipes. I've made this through step 3, 2 days prior and it was great. I would love to make this 4 or 5 days prior, again through step 3. Then day of, finish and cook noodles, etc. Do you think it will "keep" for 4 to 5 days before finishing?

asked by NotTooSweet almost 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
3 answers 1185 views
Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 3 years ago

It should be just fine, but any longer than that and I would freeze it (it freezes nicely).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
NotTooSweet
added almost 3 years ago

Thank you Kristen. I didn't think of freezing it - so glad to hear that is an option. Is it okay to finish the recipe before freezing, or should I still make through step 3 and finish with the thickening the day I serve? This site has been such a lifeline for me - can't thank you enough for all the help!

Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 3 years ago

It's fine to freeze the recipe in completed form—you might just want to tweak the consistency and flavor once it's thawed and re-warmed. If it looks thin, reduce it down; if it looks thick, add a bit of water or wine, then taste!

Recommended by Food52