mushroom bourguignon | smitten kitchen

8/19/2019 mushroom bourguignon | smitten kitchen

1/16

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Thursday, January 15, 2009

mushroom bourguignon

When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. If there is anything better than a

symphony of onions, carrots, red wine, broth and a scoop of tomato paste simmered for hours, I haven’t met it. I don’t want to meet it. I

already know my favorite.

Julia Child’s recipe was always my mother’s go-to dish for company and back in the day, the smell of it braising in the oven was enough to

get me to reconsider my vegetarianism. I cheated more than once, ladling the braise broth over egg noodles, and never felt that I wasn’t

missing a thing. In fact, I always argued that most of the things people thought they liked about meat they actually liked about the sauces

and braises and spices they were cooked in, which is why I have been dreaming up a vegetable based bourguignon for ages.


2/16

But I finally figured out how I wanted to do it on Monday night, and just in time: it’s a freaking icicle out there. I used the same approach —

sauteed onions and carrots, tomato paste, thyme, broth and wine — but swapped out the beef with meaty slices of mushrooms. I didn’t

spare any of the fixings — it was finished with a thickening butter and pearl onions and we ate it over egg noodles.

It was heavenly, warm and comforting and I dare say, the best antidote to this shivering January. Well, the best antidote that is not a

Caribbean island. Though I guess that goes without saying.

Conversions: The housekeeping bender doesn’t stop! (Sadly, it hasn’t hit my closet yet, but don’t my sidebars look pretty?) I have finally

tweaked and updated the page where I attempt to guide people who need to convert cooking temperatures and weights. I even plugged

in a third-party converter, though am worried about the first time someone says “but this recipe says flour is 5 ounces per cup and that says

it’s 5.2!” Please take all conversations with a grain of salt.

Cupcakes! I have the tiniest of articles in the February issue Martha Stewart Living about cupcakes for every occasion. It was really fun to see

the behind the scenes process at the magazine. I watched them work on the cupcakes in the test kitchen, got to see the photographer

shooting the cupcakes and even had a sample of each to bring home and “ponder” while I wrote my blurbs. (Tough life! Though after onebite each of about 10 of them, I was ready to swear off cupcakes forever! Alas, it didn’t last.) Check it out.

Chocolate Stout Cake: The Chocolate Stout Cake gets gussied up for Valentines Day in the February issue of Elle. It’s all of the way back in

the magazine’s nosebleed seats, heh, page 139, but they do an adorable adaptation of it in a heart shaped pan. Check it out. (P.S. I’ll be

scanning both clips in as soon as I figure out how to use my new scanner.)

One year ago: Chicken Caesar Salad

Two years ago: Leek and Mushroom Quiche

Mushroom Bourguignon

The best part about this — well, besides all of it, if I can so humbly say — is that it’s a bourguignon without the heft of beef, but all of the

indulgence. Plus, since you don’t need to braise it in the oven for three hours, it can be a weekday night dinner. And you can serve it to

vegetarians. And nobody will miss a thing.

Serves 4

2 tablespoons olive oil

2 tablespoons butter, softened

2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)

1/2 carrot, finely diced

1 small yellow onion, finely diced

2 cloves garlic, minced

1 cup full-bodied red wine

2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)

2 tablespoons tomato paste

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

1 1/2 tablespoons all-purpose flour

1 cup pearl onions, peeled (thawed if frozen)


3/16

Egg noodles, for serving

Sour cream and chopped chives or parsley, for garnish (optional)

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 until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

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.

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 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. Add the pearl onions and simmer for five minutes more.

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.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Filed under: Elsewhere, Photo, Recipe, Vegetarian | Bookmark | Print | Email | 125 Comments

Jessica January 15, 2009

1

this looks simply divine..dark, hearty, and warming from the inside out; the perfect complement to -35 temperatures…if there is a such a

thing as a complement to this weather.

Nishta January 15, 2009

2

Deb, yum!! as a Hindu, I don’t eat meat on Tuesdays but my partner is a mega-carnivore and huntress so we’re always on the lookout

for Tuesday dinner dishes that don’t compromise on flavor & heartiness. The chickpea & squash tagine was a BIG hit this week (and I’m

thinking since I went ahead & invested in the saffron, it’s going to make a good recession-friendly staple) and I think I’ll have to try this

one next week–thank you.

and congratulations on these two upcoming publications–I am excited for you to be shared with an ever-broader audience :)

Kristin at The Kitchen Sink January 15, 2009

3

This looks delicious — and like the perfect antidote to this ridiculous weather. Congrats on the article in Living! I just got my issue in the

mail last night and now I can’t wait to break into it.

Forthright Fattie January 15, 2009

4

Mmm, this looks delicious. I just wish I knew how to pronounce bourguignon.

Carly January 15, 2009

5

Ooh, I don’t eat meat so when I saw Bourguignon, I almost started skimming. I’m so glad I realized it was mushroom… now I’m excited.

And indeed, perfect for this stupid cold NYC weather. I’m wearing a record amount of layers today.

maggie January 15, 2009

6

Wow, congrats on Elle and Martha! That’s huge and well deserved!


4/16

Jelena January 15, 2009

7

It’s so cold here (in Ontario) and dishes like this are perfect for the awful weather and vegetarians.

Phoo-d January 15, 2009

8

This looks perfect for the comfort food bender we’ve been on this month! It’s so hard to crave a cold salad when it is -20 outside…!

Congrats on the spots in Martha and Elle - you deserve them!

Taryn January 15, 20099

It reminds me of beef stroganoff my mom made for us as kids. I am not sure it is really that similar in reality, but the pictures, mushrooms,

and egg noodles, along with the interesting name send me back. = ) Looks great.

Jill January 15, 2009

10

WOW, that looks amazing!

Sharon January 15, 2009

11

I don’t even like mushrooms and I’m drooling over the pictures

Lauren January 15, 200912

I was sitting at my desk waiting for the day to end and wondering what to have for dinner and came across this - Perfect! This looks

delicious and is the ideal meal for this negative 30 degree weather! I will also pick up the issue of Elle on my way home to read while

enjoying the meal.

Thank you so much.

Kristin January 15, 2009

13

What a great idea! I’m holding onto this for the next time I get a bag of fresh mushrooms in my CSA box.

Adrienne January 15, 2009

14

Apologies if this posts twice, my internet is being finicky… I like mushrooms way more than I like beef… so this looks delightful! It’s not as

terrible as the midwest, but it’s 15F in Boston, so I’ll be happy to have something so perfect for cold weather :)

RA January 15, 2009

15

Yay! I’ve been waiting with bated breath since I saw the pictures in your Flickr stream. I dive for all things mushroom since we happen

to live in the Mushroom Capital of the World, cough cough. I can’t wait to try this.

c estornell January 15, 2009

16

Hi,

I think you mean antidote, not anecdote. (I’m such a grammar nerd!)

An antidote is something that relieves, prevents, or counteracts something that is usually negative (cold weather, illness, etc.). And an

anecdote is a usually short narrative of an interesting, amusing, or biographical incident.

The recipe looks absolutely delicious, and I knew what you meant.

deb January 15, 2009

17

Yes! I have been so distracted by the news, I didn’t even back edit.

Tabitha (From Single to Married) January 15, 2009

18

This looks so fantastic and I like that you can make it vegetarian too (for us none-red-meat-eating folks). :)


5/16

Caoimhe January 15, 2009

19

So I guess tonight will be movie night then - Mushroom Bourguignon + bottle of wine. Scrumptious!

radish January 15, 2009

20

this is honestly totally genius!! i love the idea of using mushrooms instead!

jennifer January 15, 2009

21

umm- are those pearl onions pickled and from a jar?that’s all I seem to find. Or is it possible to buy tiny raw onions somewhere? I’m not

a big meat-eater and would love to make something like this, but I don’t think I’ve seen any larger-than-champignon mushrooms

around where I live either..

Chiot's Run January 15, 2009

22

I so love mushrooms. If I had a few mushrooms I’d make it tonight.

Cheryl S. January 15, 2009

23

Oh, thank you! I’ve been planning to try converting one of my beef bourguignon recipes to use mushrooms since my husband is

vegetarian. Now I won’t have to experiment.

Jentry January 15, 200924

What can I use instead of red wine?

Dana Wootton January 15, 2009

25

Wow, a sincere thank you from a vegetarian. I have a recipe that uses seitan and it takes about a million years to make. I will definitely

try yours from a (comparatively) balmy Seattle.

Tammi January 15, 2009

26

This looks so yummy right now, as it’s -15 wind chill today (and no school, yay!). Also, congrats on the magazines!!! I will definitely make

sure to get that Martha issue.


27

Jentry — If it is the alcohol that is a concern, I’d use a non-alcoholic wine or really good quality, not very sweet grape juice.

Jennifer — They’re not from a jar. I can usually find them in little mesh bags by the produce section, but I don’t know if they’re sold

everywhere. They are sometimes available in the freezer section — my mother snagged me a couple bags, already peeled from Birds

Eye and they’re a lifesaver. (Totally hate peeling those little guys. Or have just done it often enough to be over it.)

D. Jain January 15, 2009

28

Oh, I am so excited to try this!! My Jain MIL is staying with us and this satisfies the vegetarian requirement for her and the winter comfort

food requirement for me!! Thanks!

Lisa January 15, 2009

29

This looks terrific and I can’t wait to try it. For the carnivores in the crowd, could you also post the adaptation to make it with beef (or

just the whole beef recipe)? That way I can pick and choose which way I want it. Thanks!

Magdalena January 15, 2009

30

This is wonderful! Mushroom stew over egg noodles is my very favorite I’ve Had a Bad Day Dinner. (Also, I have an affinity for

mushrooms that borders on obsessive). This recipe is sure to make my next Bad Day Dinner even more comforting :)

Matt January 15, 2009

31


6/16

I made a rigatoni bolognese very similar to this that Adam posted on AG (http://www.amateurgourmet.com/2008/12

/rigatoni_bologn.html). It was very tasty, although it took MUCH longer to make (3 hours on the stove). It has some red meat if anyone is

craving that. Personally, I didn’t think it paid off in terms of time cooked versus amount enjoyed, but my girlfriend and her

sister&brother-in-law seemed to really enjoy it. I need to try THIS recipe out… seems like it’ll get that homestyle/cooked-all-day taste in a

fraction of the time.

alphie January 15, 2009

32

For NYers, Fairway sells frozen, peeled pearl onions — they are the best.


33

Re, beef bourguignon: I’ll post the recipe I use when I actually make/photograph/take notes on it. I generally use Julia Child’s recipe

(which this is adapted from) but I hear Ina Garten’s is a bit simpler, and also good.

Terrylee5151 January 15, 2009

34

This looks so good. I Have a roast in the crock pot right now with mushrooms in it. I might just add some red wine to it and see what

happens. I am going to use this recipe next time.

kara January 15, 2009

35

definitely excited about this! i just finished the book “julie & julia” and was sad the whole time that i wouldn’t be able to eat many of

the dishes if i made them being a vegetarian…but of course, you come up with an amazing vegetarian version! if it weren’t -7 out(feels like -28), i would go out and grab the needed ingredients right away. guess it’ll have to wait…thanks!

Jessica D January 15, 2009

36

I love the idea of substituting mushrooms for the meat–I’m sure that would work beautifully! I’ve made Julia Child’s beef bourguignon

and it’s divine–just how a beef bourguignon should be, and worth every second of your time and every one of the many calories it

contains!

Amber January 15, 2009

37

This looks delicious! And I bet it would be good with a mix of mushrooms, too. Like with dried porcini, if you wanted to fancy it up– and

then add the porcini soaking liquid in, although maybe that would make it *too* rich?–or shitake. Will definitely be playing around with

this recipe during the frigid NYC weekend to come.

Erin @ The Skinny Gourmet January 15, 2009

38

I just unabashedly emailed the link to my husband with a sweet request that he think about making it for dinner. It wasnt supposed to

get above zero all day today, which seems as good an excuse as any.

Mushrooms make a great meat sub, and they bring so much of their own flavor and pizzazz to the dish.

Hayley January 15, 2009

39

I’ve never had anything like this, but it sounds incredible, and so comforting. Congrats on the magazine articles, I’m reading my

February issue of Martha as we speak!

Chookooloonks January 15, 2009

40

I don’t eat meat. So therefore, just for posting this recipe, I want to kiss you full on the mouth.

Just be glad that you’re there, and I’m here.

(seriously, this looks amazing. Thanks SO MUCH for sharing it!)

Judith January 15, 2009

41

Mushroom bourgignon? Is it true? There is a God! I already loved you, but now I love you even more, and you can have another kiss

from me after Chookooloonks takes his or her turn :-D

Caz January 15, 2009

42


7/16

This looks like the most fabulously delicious thing ever. It’s making me hungry and it’s only 10am!

Unfortunately it’s the middle of summer and 35*C so I’ll need to wait for a few more months before i feel like such a warming meal. I

look forward to it.

Ellie January 15, 2009

43

OMG….the conversion table rocks! I have been slowly converting all my baking recipies but coudn’t find a conversion table. Alton

Brown convinced me but if you compare his 4 C or X grams of flour in one recipe to his 3 C or X grams in another, they don’t match

mathematically. Thank you!

Emily January 15, 200944

Just be glad you’re not here in Chicago where it is currently 5 degrees below 0! This looks like just the thing to warm us up over the

weekend, once I brave the cold to get to the grocery store.

Congrats on the two magazine pieces! It’s a whole new world, isn’t it? You deserve it!

Whitney January 15, 2009

45

I am also frozen in Chicago. I am thawing out some beef stew that I made last weekend. This post makes me wish I had some egg

noodles on hand to round out my meal. NOT going outside to the store though…brr.

Rachel January 15, 2009

46

I WANT THAT NOW.

It’s -10 degrees here in Chicago. And I had final exams today. I could do with a good bowl of that.

Jane M January 15, 2009

47

Great post! Sure looks YUMMY! Oh and your Twitter was the 1st to advise me of that plane landing on the Hudson this afternoon and I

quickly turned on my TV.

Jessica January 15, 2009

48

thank you so much for posting this! no lie, i’ve been dreaming of a veggie version of this for weeks!! i can’t wait to make it.

jo January 15, 2009

49

oh wow, this looks fantastic and definitely comfort food. something that my hubby will enjoy since he’s not much of a meat eater. but

give him pasta and he’s all smiles!

Liz January 15, 2009

50

You? Are my new hero. I’m not a vegetarian, but I’m also not a beef person, and this sounds PERFECT. Yay, mushrooms! Yay, noodles!

Yay, wintry goodness!

Janet January 15, 2009

51

Would this, I wonder, work in a crock pot? Because by the time my ample butt gets home from work, errands, etc, I don’t want to

spend nearly an hour making dinner, and this sounds SO amazingly amazingly yummy, particularly since I’m trying *cough* to eat more

veggies and less meat.

amy January 15, 2009

52

ooh, this sounds amazing. I wonder if I can get my kids to eat it. 2 eat anything, and the other one never met a noodle she didn’t like.

This could be a successful meal for me, at least!

thanks for another great recipe

Graciela January 15, 2009

53

Yay! Another vegetarian dish for me to test out. I made your Moroccan stew this week and it was just amazing. So I know this’ll be

amazing too.


8/16

Daily Spud January 15, 2009

54

Sounds fab. When I bake portobello mushrooms I usually add some fresh thyme - just love that combination. I will have to give your

bourguignon a whirl sometime.

Nurit from 1 Family. Friendly. Food. January 15, 2009

55

Bourguignon without the beef! How clever!

spudzilla January 15, 2009

56

looks yum. i would serve over polenta.

lori January 15, 2009

57

wow, this looks amazing.

i am currently finishing up a batch of homemade mac and cheese and just made a veggie version of my mom’s meatloaf, but this will

definitely be added to my to-cook list soon. i think the frigid temps are making me crave all this comfort food. (i’m in Pittsburgh, which is

also in the single digits.)

i’d love to try this on my omnivore boyfriend. we both love soup, and i think this would satisfy both of us. thanks, deb.

Donna from Stuff Cooks Want January 15, 2009

58

Sounds De-lish! I think I’ll try it this weekend over taters instead of the egg noodles. It’s cold here tooooooo, in the low 40’s. Ha ha ha

ha….OK, cold to me! The boys want pizza tomorrow nite, so I’ve got to hunt down a great ww pizza crust. I will bet there’s one right

here on this very site.

Jenn January 15, 2009

59

These look like they would stand up to the whole wheat egg noodles I found a few months back at the grocery store. Seriously, they

taste just like regular ones, and go great in soups. Now, if only my husband liked mushrooms…..

Lacrema January 15, 2009

60

Wow! Congrats on Elle and Living. That is awesome. I have a subscription to the MS mag, but will try to pick up the other one at the

grocer’s. Way to go…published by two major mags in one month! I think you deserve a little celebratory party, complete with yet

another cake recipe to throw to us, your humble readers, who knew you when.

Jennie January 15, 2009

61

Loved the cupcakes mini-article! I particularly liked the line about how they’d bat their eyelashes at us if they felt so inclined. :) Very

cute! And you shouldn’t be so humble…while that feature may have been a small article, it WAS the cover story, in essence! Good

job!!

Ansley January 15, 2009

62

Thanks so much for the vegetarian-friendly recipe! I cherish every single one of your posts, and am always bummed when I can’t make

one because it has meat in it! Congrats on the two articles–

Dragon January 15, 2009

63

Julia would be proud. :)

Cindy January 15, 2009

64

Can you please recommend a specific (or two) wine for this dish? I am absolutely horrible at picking wine. Thank you.

Alyxherself January 15, 2009

65

Deb you darling thing you. I needed something to cook, and this is it. —-and to Forth, I believe it is bour-GIN-non. yes? Remembered

from Julia Child in my youth on PBS.

Stay warm there, toots.


9/16

brooklynite January 15, 2009

66

congrats on elle and martha! you’re the best, most accessible, most in-line with my own food/cooking-philosophy food blogger I know,

so I’m really happy for you. And this dish looks terrific….too bad my bf is a hardcore beef/not into mushrooms kind of guy.


67

Cindy — I don’t do wine recommendations; just not my expertise. However, when shopping I look out for something that is inexpensive

but that I wouldn’t mind drinking. There might be some people who can detect the difference between a $30 and $10 wine in a

braise; I’m definitely not one of them.

Alyx — Nope, it’s spelled correctly, and the same way it is in Master the Art of French Cooking.

Susan January 15, 2009

68

This looks wonderful. Portebellos have such a meaty taste and texture anyway that it’s a perfect replacement. This might be worth

saving a cupful or so to stash in the freezer to use as a sauce for a steak, or roast or even meatloaf. Yowza!

It was in the 70’s here in the SF Bay area for the last 4 days. My son is currently in NYC on vacation..the dummy! He’s having a blast

(through chattering teeth) he says!

Stacey Snacks January 16, 2009

69

This looks so amazing, and as much as I love portobellos, I am wanting so badly to add some beef tenderloin to the dish!

I could never be a vegetarian!

Stacey Snacks

Elle January 16, 2009

70

Thank you so much! I just started being a vegetarian, and seeing things like this makes me feel a little less worried about it! It looks

wonderful.

Elise January 16, 2009

71

This looks incredible, I can’t wait for the weather to cool down here so I can make this for my vegetarian, mushroom-loving boyfriend.

Thankyou for such a delightful compromise!

Catherine January 16, 2009

72

Oh wow! That looks delicious. I’ve been planning to make a mushroom bourguignon-type thing for ages now and this looks per fect

(plus meansI don’t hav to fiddle round trying to get it right!)

gastroanthropologist January 16, 2009

73

@ Jentry - Verjus maybe for the wine?

Deb - I absolutely agree…I prefer the “meaty” flavors to the actual meat!

Anne Mahle January 16, 2009

74

Bourguignon is my daughter’s favorite. She’s trying to decide between that and cheese fondue for her birthday dinner. I think I’ll make

the noodles for her too as she loves fresh pasta.

Amy January 16, 2009

75

Great looking recipe. I was wondering if this dish becomes thick enough to serve over crostini for dynamite appetizer or would

additional thickeners be necessary? I look forward to your new posts every week!

Sara January 16, 2009

76

Perfect weekend to try this! Could you clarify this part though:

“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. Add back the mushrooms with any juices that have collected, Put the mushrooms back in the pot and add the wine


10/16

and broth, tomato paste and thyme.”

Thanks!

Kristen January 16, 2009

77

This looks so good! I love mushrooms!


78

Amy — Yes. What you should do is double the amount of butter/flour you mash together at the end — it is the thickener. Then simmer ituntil the consistency gets thick. It shouldn’t take long.

Sara — Yes, those are rather redundant/confusing. Will f ix.

Beth January 16, 2009

79

Have been staring at the computer screen thinking, “Holy God, we praise thy name!” Mushrooms bourguignon AND clementine cake!

Yep, yep, yep: sounds like a plan to me. Hand clapping from northern VA. Thanks, Deb!

Robin January 16, 2009

80

Deb - what type of camera do you use? Your photographs are to die for!

Rose January 16, 200981

This looks amazing! I was sitting at home last night thinking about how I desperately need a fun new meal to warm our tummies

because of this stupid cold, and this looks perfect! PLUS - I’m going food shopping tonight! Thanks, Deb!

Dawn January 16, 2009

82

This looks soooo yummy and comforting. I would love to have this but think I would just eat the whole pot..could you just send me 1

serving…LOL>…

Jill January 16, 2009

83

I saw this post last night before I left work and drooled. Told my boyfriend I’d make him a yummy dinner. Stopped by the gourmet

grocery store on the way home, picked up everything I didn’t have at home (sans the pearl onions) and made this sucker last night.

It was *so* delicious. Deb, you’re a genius. Even my boyfriend, who would eat steak and nothing else, was a convert. He thought it was

great and cleaned his plate — twice.

Side note: I couldn’t find normal egg noodles, but used spaetzle egg noodles instead and the texture was so great!

anna January 16, 2009

84

This sounds great, and between my vegetarianism and my boyfriend’s love of mushrooms I bet I’ll end up trying this out before the

winter is over. Yum!

Elizabeth January 16, 2009

85

Deb, this looks delicious but a question arises: when do you add the broth? After the tomato paste? Thanks in advance for clarification!

Whitney January 16, 2009

86

I am in love with mushrooms! This dish was warming me up just looking at it. This recipe is going on the menu this week!

cakehouse January 16, 2009

87

oh, yum. i made vegan stroganoff last night (from theppk.com), i’ll add this to my queue. i just returned to vegetarianism, and my

husband is a lactard, so i’m gathering vegan recipes (or nearly vegan—the hub can deal with butter in small doses). this one looks

awesome. thanks, deb!

Rita January 16, 2009


11/16

88

Oh, wondeful! I am vegetarian and can’t wait to try this out.

Congrats for the maggazine articles, I’ll be sure to check it out.

cindy January 16, 2009

89

i will be trying this recipe…as one of my (many) new year’s resolutions is to decrease the meat intake in our apartment. again.

and, i just got that issue of msl in the mail yesterday! yay! i am excited to crack it open.


Hi Elizabeth — Yes. I over-edited this morning (see #76-78). Eventually, we’ll get this recipe right!

Robin — We use a Canon 40D right now. All of our photo information is in this point, though we took these with a different lens, one

we’re renting this week.

A Mouse Bouche January 16, 2009

91

Forgive me for repeating the obvious, but this looks SO GOOD! And I agree–though I’m back to eating meat, my favorite part is usually

the carrots and onions in all that sauce. And with that sauce, who really cares what’s underneath??

Can’t wait to try it.

The Duo Dishes January 16, 200992

This says ’smothered with love’ in so many ways.

Hillary January 16, 2009

93

I just love mushrooms and just had a wonderful roasted wild mushroom side dish at an Italian restaurant. It still has me drooling and so

does this!

Cakespy January 16, 2009

94

I’m a mushroom freak and not a huge meat eater–did you post this just for me? I think so. It looks amazing.

Victoria January 16, 200995

Thank you so much! This is exactly the kind of recipe I have been searching for!

Ulla January 16, 2009

96

i Just got that magazine! so cool that they got you to write! i am going to reread it!:)

lomagirl January 16, 2009

97

You’re a vegetarian? Really? How did I miss that? This looks yummy.

Dianne January 16, 2009

98

Congratulations on the article in MSL!

And look at Cakespy up there (#94), acting like the mushroom bourguignon was just for her…oh who am I kidding, she did the most

fabulous painting of my dog surrounded by cupcakes, she can act however she wants. :)


99

Haha. No, I am so not a vegetarian. Perhaps that was unclear. I looove beef bourguignon, I just don’t think it’s a great idea to eat it all

of the time. I was a vegetarian from the time I was 13 until I was 28 but Alex ruined me. That said, I think it was good in the long run, as

my diet is still 90 percent vegetables with meat as an occasional accent — something I hope is reflected on this site.

Dallas January 16, 2009

100


12/16

Hi there,

This is my first time to your site. I’m sorry I’m so late to discover it. What a fantastic recipe for me to stumble upon! It’s perfect perfect

perfect for a winter night. Thanks, and I look forward to following your blog.

Dallas

jessica January 16, 2009

101

Hi I made this tonight and it was wonderful! We are trying to go meat free at least one day a week and this certainly filled the gap.

Special enough for a supper party too. Thanks for the inspiration.

Sally January 16, 2009102

Either version sounds good to me, but I’ll have to do it for myself. No one in my house will eat mushrooms or pearl onions. I don’t know

how I raised these people…!!!

Irene January 16, 2009

103

This sounds DELICIOUS. Wow. Phew… still recovering from mushroom envy (if there is such a thing). The reducing the wine photo is my

favorite - it’s very “double, double toil and trouble.” Only with wine, which is infinitely better than eyes of newt or toe of frog, or

whatever it was they used.

Irene January 16, 2009

104

And, Elle and Martha! Congratulations!

pam January 16, 2009

105

i am seriously excited about this recipe. my son has health issues requiring a mostly vegetarian diet which doesn’t always set well with

him. THIS recipe is gonna dazzle him…i can just tell.

p.s. major props on the MS and Elle stuff. Yay you!

erin January 16, 2009

106

deb, you read my mind. i have been thinking about a veggie version of beef bourguignon for some time as well, so i was excited to

see this. so i made it for dinner tonight. one word. delicious. so incredibly flavorful, i think even meat eaters would not miss the beef!

thanks!

Marta January 16, 2009

107

Deb, when do you add the broth? I made this recipe tonight and it was GREAT! I added the broth after adding the mushrooms, which

is when I realized that it wasn’t in the instructions. But my guess is that it should be added with the wine to have them reduce

together…?

courtney January 16, 2009

108

Oh yum. I do mushroom stragonoff all the time, and don’t miss the beef. But I love all things mushroom.

wes January 16, 2009

109

I’ve made vegetarian mushroom stroganoff before, but I’m going to have to give this a try–it looks so much richer than the stroganoff.

Portobello mushrooms are the greatest. I’ve made them into cheese “steak” sandwiches and grilled them instead of burgers for the

vegetarians in the family.

Eva January 16, 2009

110

Just wanted to add that mushroom broth/stock is probably better than the usual vegetable stock, if you’re making this vegetarian. I

usually don’t make my own (Better than Boullion make a fantastic mushroom base), but it’s not difficult and provides a great

destination for all those mushroom stems you’d otherwise chuck. I’ve used mushroom broth in soupe a l’oignon (French onion soup)

many times, and I think it might even be better than the traditional beef broth.

This recipe looks awesome — I will definitely be trying it shortly. Thanks, Deb!

Nick January 16, 2009


13/16

111

The sauce with beef bourguignon is one of my favorites but many recipes are quite complicated. This dark rich sauce looks incredible,

I’m on this one.

Marjie January 17, 2009

112

Made this for dinner and my family loved it. Thanks!

Jamie in Vegas January 17, 2009

113

OMG, I made this dish tonight and it was amazing. I stuck to the recipe fairly closely. I’m not a vegetarian, but my other half is, so - for

protein, I added these:

http://www.seeveggiesdifferently.com/product_detail.aspx?family=366&id=4970

FABULOUS! This might be one of my new favorites.

Kat's Kitchen January 17, 2009

114

For the past few days of frigid weather I have been contemplating something warm and yummy like this, but nothing was hitting the

right chord. This will do it!! Putting my grocery list together now and will be trying it out tonight! Thanks! P.S. I am very intrigued with the

clementine cake and may have to try that too!

Pinos January 17, 2009

115

I really like meat, but I love mushroom. I think your bourguignon will make my dinner tomorrow ;o)

Annie January 17, 2009

116

I made this last night for my vegetarian self (after, in a fit of generosity, I offered to make meatloaf for my carnivore husband) and it

was lovely. And, as though to confirm your point, when my husband tried it he declared it not only tasty, but somehow beefy! So there

you have it — all the meaty comfort and richness, none of the beef.

Kelsey January 17, 2009

117

Looks delicious! I’m always looking for tasty new portobello recipes. Perfect for a winter dinner!

Nicole January 17, 2009118

On my way to the grocery store - making this tonight!

Marne January 17, 2009

119

I made this last night…it was a huge success. It was unclear when to add the broth in the recipe that was on smittenkitchen,but on the

recipe that was sent to my email it said the broth was added with the wine and tomato paste. No matter, I just added it after the

tomato paste! I just love your site, my daughter who lives in New York told me about it!!!You are just adorable!:)

Elisabeth January 17, 2009

120

I have to admit, I’ve admired your site from afar for almost a year! So I just wanted to say thank you so much for sharing your kitchen

adventures with us. I made this recipe for early supper with some Cab Sauv I had left over f rom another meal….simply delicious.

Regarding the Barefoot Contessa Recipe, which was my first attempt at Beef Bourguignon, it is really great on a cold winter night.

**The individual requesting wine recs… I don’t think you would want to use verjus, which is the juice from pressing unripe grapes. I love

verjus, but it is a great sub for an acidic vinegar component and might be to acidic as a regular wine replacement. Beef Bourguignon

is a great pairing with meaty, smokey, red wines. Pull out that gamey/barnyardy Pinot Noir or something from the Rhone region in

France. Also delicious, try a great craft beer.

Thanks again and I can’t wait to make more.

greenspeechie January 17, 2009

121

But what if the recipe doesn’t ask for salt…?


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MJF January 17, 2009

122

Delicious! Rave reviews. I am only sad that I halved the recipe, as I was cooking it for one… I wouldn’t mind eating this left over multiple

nights. It was quick and easy, too. I advise NOT skipping the sour cream. I tried with and without — I think the richness and taste is really

highlighted by it.

I am a pescetarian (mostly vegetarian but eat fish). I haven’t had beef in 20 years and I don’t know if when I did eat meat that I ever

had beef bourguignon. I think Deb’s Portabella Bourguignon should be the new default bourguignon dish!

catherine January 17, 2009

123

I’m so happy you posted this recipe! I made it last night. My husband and I are Vegan so I substituted vegan butter and egg-free fusilli

pasta…. Voila… its Vegan! Soooooooo delicious! Yay!

HansGustav January 18, 2009

124

This sounds very interesting so I went shopping to get the ingredients today. Unfortunately, I could not find Portobellos…so I bought 2

pounds of Shitakes. You think they will work ok? Shitakes are dirt cheap here in Bangkok but Creminis, on the other hand, are very

expensive. So…we will see. Interesting to read comments from your readers. They say Bangkok is in the middle of a “cold snap” since

temperatures have “fallen” to a mere 19 and 20 degrees (that’s the high sixties to low seventies for you Fahrenheit people). You should

hear the locals complain about the “cold”. Life is funny sometimes. Enjoy your site very much.

Kat's Kitchen January 18, 2009

125

I had to check back in to let you know I made this last night and it was absolutely wonderful! My mushrooms could have been a little

more tender, but hubby said they reminded him more of “meat”. Mine did come out a little thinner than yours. I have not made

anything like this before and it smelled so good I was afraid I would mess it up so went as is. Should I have simmered a little longer or

cranked up the heat to reduce a little more?

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