Mushroom Bourguignon from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 151) 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

  • mpo on May 16, 2022

    I love mushrooms so this was very good to me. But I had this as more of a stand-alone, than to be served over pasta - I shaved a little Parmesan cheese on top and had a few slices of prosciutto with it. Yum!

  • snoozermoose on December 06, 2021

    My husband and I both thought this was good, but not great the day we made it. It didn't feel right served on top of egg noodles though. The next day I had some reheated with bread on the side, and it was better. The flavors were deeper and more developed. I would make it again for vegetarian friends (probably served with mashed potatoes and/or fresh bread), but I do prefer beef bourguignon.

  • Laura on February 14, 2019

    Pg. 151. My husband loved this and I liked it well enough. True confessions, it wasn't nearly as good as I was hoping. The flavor was just kind of one-note. Also, the appearance of the dish couldn't possibly approach the beauty of the photograph in the book, presumably done by a food stylist. Mine looked way more like the 2nd photo on this page, which I assume was submitted by an EYB member. I made it with cremini mushrooms and an Australian Shiraz and followed the directions exactly. Served it over rustic Italian egg pappardelle. I don't rule out making this again, but it won't be soon.

  • Boffcat on February 23, 2017

    I was enticed to make this by the glowing reviews, but I was left slightly underwhelmed. Yes, it's quite nice, but I felt it lacked a certain depth of flavour (despite making ahead) and would have benefited from a stronger umami note. Perhaps some porcini mushrooms added to the mix would give it a boost. On a practical note, judging by the picture the author has used tiny pickling onions. The only "baby onions" I could find were closer to small shallots in size, and the weight called for in the recipe would only have been five onions, so I increased the quantities slightly and halved the onions to ensure they became meltingly soft in the cooking time.

  • Lepa on January 08, 2017

    Fantastic. This is one of the best things I've made in the last few months. We ate it on egg noodles with healthy dollops of sour cream. I can't believe I waited so long to try this recipe!

  • adrienneyoung on August 29, 2016

    This is just terrific. Adore.

  • louie734 on January 23, 2015

    2025 - I make this every year once the weather turns; and then I usually make it again (and again). It's perfect, perfect. (Now I always make it with egg noodles, parslied please, sour cream is fine thanks) -- 2015 Every time I make something from this cookbook, I ask myself why I waited so long to do so. Made exactly as described, well, with one quibble.. ingredients call for sliced mushrooms, but pictured is definitely some nice round mushroom shapes, not slices. I left small criminis whole, halved medium ones, and quartered the big ones (or more). Next time I'll do the same - it needed the texture. I have never served traditional bourguignon on egg noodles, or garnished with sour cream. That seems more stroganoff-y to me? They were good, though, and I'll likely serve it that way again. Alternatively, mashed potatoes - but leave some texture.

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Reviews about this recipe

  • Kate Cooks the Books

    If you still know anyone who thinks meatless main dishes are not satisfying, make this for them. As an added bonus,...this version cooks in less than an hour.

    Full review

  • Serious Eats

    This is a truly awesome recipe. Not only is it a fast (and vegetarian) alternative to beef stew, but it is also a wonderful mushroom dish in its own right.

    Full review
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