Mushroom Bourguignon [Deb Perelman] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 147) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Polenta facile [Carlo Middione]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on August 21, 2024

    Good, but like others, I felt it missed something. A bit more complexity to the sauce would be welcome - maybe a touch of soy or Worcestershire.

  • bernalgirl on February 06, 2024

    Such a luscious result for so little work. I used portobello and lion’s mane mushrooms and beef broth. I also diverged from the recipe sequencing for ease and more intense flavors: I added the flour and tomato paste at the sauté stage, then added the wine and reduced. I enjoyed this over polenta.

  • etcjm on January 08, 2023

    Really enjoyed by all. Wanted to cook this when we family came to visit who are vegetarian. They cook more asian style food so wanted to do something 'homely' For me it hit all the notes. Took longer than expected though, which at Christmas isn't a problem. Served with creamy cheesy polenta and the last of the christmas veg.

  • snoozermoose on December 11, 2021

    I agree with stockholm28. I do feel like this is missing something--for me it's the meat. But this is a perfectly good dish to serve a vegetarian. I didn't like it with egg noodles and found myself much preferring it on its own with some nice crusty bread on the side.

  • stockholm28 on December 07, 2015

    This was very good in a comfort food kind of way, but I thought it was missing a little something ... not sure what though. I have a beef in red wine stew recipe that I really like and it adds a little soy sauce at the end, so I might try that in the future. I also thought the red wine didn't really come through as much as I'd like. I used half portobellos, half creminis. I served this over egg noodles and liked the dollop of sour cream to make it like a stroganoff. All in all, it is a good cold weather dish and I will probably make it again.

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