Smitten Kitchen's mushroom Bourguignon (Cook the Book) from Serious Eats by Deb Perelman

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

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

  • Eat Your Books

    Can substitute vegetable broth for beef broth.

  • kari500 on January 24, 2023

    Good, would benefit from an overnight in the fridge.

  • mharriman on September 29, 2022

    I was searching for a recipe to incorporate leftover grilled flank steak and this one was perfect. I chose not to use carrots but otherwise followed the directions (used baby bella mushrooms). I put in my cut up flank steak the final 10 minutes of simmering and that worked well. The pearl onions literally gave a nice pop to the texture. This entree made for a warm comfort food meal on a cool early Fall evening.

  • dinnermints on June 25, 2021

    Very flavorful and quick. I decided to make this on the fly after discovering a fading 24-oz package of cremini mushrooms in the fridge. I amped up carrots to make up for the missing 8 oz of mushrooms and increased the yellow onion instead of using pearl onions. My sad mushrooms (or sad technique?) emitted tons of juice in the first step when they’re not supposed to and it was fine. Maybe I’d add some runner beans next time for protein, or make a sort of sloppy joe and slather the bourguignon over a cheesy bun or toast.

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