Comments on: mushroom bourguignon

By: Grace

Grace — Sat, 31 Oct 2009 19:25:16 +0000

I made this last night, and it was absolutely delicious. So excited to have a terrific dinner option when I have vegetarians over.

By: alissa

alissa — Tue, 27 Oct 2009 16:33:16 +0000

I made this a few times last winter and absolutely LOVED it! I think I have been craving it ever since. Now that Fall is here I am going to make it again this weekend. Thanks for this great recipe Deb!

By: Jen

Jen — Mon, 26 Oct 2009 20:15:49 +0000

This is seriously one of the most delicious recipes we make. It really takes the edge off of the coming of fall/winter! Deb! It’s great!

It’s also really delicious as leftovers.

By: Annie

Annie — Mon, 26 Oct 2009 00:52:33 +0000

As a clueless college student still testing the culinary waters, I was a little nervous that I was going to somehow screw this up. But it was absolutely fantastic, and now I have a hearty go-to recipe to get me through the coming winter. Thank you so much for sharing!

By: Ashley

Ashley — Tue, 06 Oct 2009 19:45:43 +0000

So this was my first foray into stews, and I was super nervous! But after serving it to my mushroom loving aunt and uncle, who are both very good cooks and judges, they loved it so much they insisted I make it again the next day for linner (that time in between lunch and dinner, kinda like brunch but later :-D). Good thing I had bought extra stuff!! Thanks so much for the great recipe!

By: Chelsea

Chelsea — Sun, 27 Sep 2009 04:10:22 +0000

I just made this tonight and it was great. Thanks!!

By: Katie

Katie — Thu, 02 Jul 2009 02:03:05 +0000

The depth of flavour in this recipe was amazing, even using veggie stock!
My partner, a die hard carnivore scoffed and protested when I started making this dish but he LOVED it.
It’s cold, wet winter now in NZ and this was the perfect remedy!

By: arlene

arlene — Thu, 07 May 2009 00:26:39 +0000

oh my heavens, you have no idea how happy i am to have found this recipe; thank you so much. I recently became a vegetarian (very new, about a week ago) and have been looking for delicious recipe that are inventive and full of flavor and this is absolutely one of them. I really want to succeed and stick to this and I’m just so excited after finding this recipe, this is something i can cook and serve over brown rice or noodles to my family and they wouldn’t know the difference.

thanks again,

arlene

By: jamie

jamie — Tue, 05 May 2009 04:06:58 +0000

This was on my list of things to make for a very long time and I just made it tonight. Terrific. Didn’t have pearl onions, but it turned out great anyways.

Also, is that a 6.5 qt Staub ductch oven? It looks like the same one I have (that I used to make this, hah).

It’s pretty warm here right now, but our evenings get pretty chilly so it hit the spot. I also like other commenters’ idea of serving this over mashed potaotoes … yum. This could also make for killer savory crepe filling, or served a *little* thinner as soup with a poached egg to make it even richer … I think I have a new favorite sauce :)

By: Christina

Christina — Fri, 03 Apr 2009 23:07:14 +0000

I would actually recommend omitting the pearl onions, unless perhaps you can get them fresh. I used the frozen kind and found that they were the one detractor from the recipe. They didn’t add any flavor and tend to have an unpleasant texture. My taste-testers pushed them to the side. A big dollop of whole sour cream was a nice topper to make the dish a bit more filling/satisfying. Thanks!