Deb Perelman's Mushroom Bourguignon

October 30, 2012
9 Ratings
Photo by Linda Xiao
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)
In This Recipe
  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).

See what other Food52ers are saying.

  • amanda russell
    amanda russell
  • Cheryl
  • Danielle
  • Rhonda35
  • WildRiceLLC
Genius Recipes

Recipe by: Genius Recipes

49 Reviews

amanda R. September 10, 2020
Delicious and super easy! Plus my apartment smells incredible
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?
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!
Janice April 14, 2017
if I don't want to use the wine is there a non-alcoholic option?
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!
Rhonda35 November 15, 2016
This was delicious!
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!
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!
Chris January 20, 2016
Does anyone know if this can be frozen?
Shwillary December 30, 2020
i read several reviews on deb's site from her original post of users who froze this dish, or portions of it, successfully.
have not tried it personally but i'd advise giving it a go!
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!
gerry L. May 6, 2014
Is is okay to make this 2 days ahead of time?
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!