Mushroom Bourguignon from Smitten Kitchen by Deb Perelman

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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

  • anya_sf on April 09, 2023

    Very good, comforting meal. I increased the flour for a thicker sauce. Served over egg noodles, we liked this with grated parmesan on top rather than sour cream. Leftovers were good the next day and I do think the flavor improves if made ahead.

  • rionafaith on February 10, 2017

    Just the thing for this cold winter night. I used cremini mushrooms and cheap Charles Shaw cabernet sauvignon. I wish the sauce was a little thicker -- next time I will let it reduce more. Served this over elbow macaroni but I think it would also be great over mashed potatoes/cauliflower/celeriac/etc.

  • marmite on January 03, 2014

    Really very lovely, you really don't miss the meat!

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