Comments on: mushroom bourguignon

By: K Wienhold

K Wienhold — Wed, 01 Feb 2012 21:35:01 +0000

Thanks, deb!

By: deb

deb — Wed, 01 Feb 2012 18:51:15 +0000

Two pounds is what you buy. I don’t know if it’s standard – I mean, it probably is but I can’t speak for every recipe writer — but to me, “2 pounds de-stemmed and chopped mushrooms” means that you weigh them after they’ve been de-stemmed and chopped (i.e. you’d need more) and “2 pounds mushrooms, de-stemmed and chopped” means that you can start with two pounds mushrooms. I almost always write recipes the latter way because the former way (processing and then weighing; requiring that you do guesswork at the grocery store) is really a pain.

By: K Wienhold

K Wienhold — Tue, 31 Jan 2012 18:38:20 +0000

I’d appreciate some clarification something I’ve never been able to determine from recipes like this (where you use part of a mushroom or other item):

Is the “2 pounds” what I buy, and then remove the stems? Or do I buy enough to have 2 pounds after I remove the stems?

And is there some standard way that recipes do/should make the distinction?

By: Sarah

Sarah — Mon, 30 Jan 2012 23:51:02 +0000

Made it with the venison added. Sooooooooo good! That gravy is AMAZING. Will probably do it without the pearl onions next time though. They left a little something to be desired on my end.

By: Samantha Andersen

Samantha Andersen — Mon, 30 Jan 2012 18:00:30 +0000

I really can’t wait to try this. I save my Saturdays for cooking fun! I also posted this recipe on my blog. http://www.samanthaandersenphotography.com/2012/01/soup-caring-dinner-for-4plus-2.html

Thank you!

By: Humanus Genus

Humanus Genus — Sun, 29 Jan 2012 11:13:15 +0000

This was the first recipe I ever tried from this blog and it was perfection. I’m looking forward to next winter, just so I can make it again. I substituted out the mushroom (my boyfriend sadly isn’t a fan) with beef strips and it was seriously amazing.

By: Mahandeva

Mahandeva — Sun, 29 Jan 2012 00:58:07 +0000

Totally trying this. Sounds amazing. I will let you know how it turns out!

By: Sarah

Sarah — Sun, 29 Jan 2012 00:47:20 +0000

We have some venison stew meat that was going to become a ‘beef’ stew but I’m now thinking it will go in this instead. Hmmm…kinda wish I had everything to make it now

By: Emily

Emily — Thu, 12 Jan 2012 01:24:35 +0000

Loved this recipe! I found it to be a wee too tomoato-y and so added some congnac toward the end …pefect fix! also chunked up my carrots on the diagonal for a little more umph. what a treat on a dreary january day.

By: DTUPAC

DTUPAC — Mon, 09 Jan 2012 01:42:05 +0000

SO….LADY GAGA IS MAKE BEEF BOURGUIGNON….I POSTED A COMMENT FOR YOUR RECIPE….BE PREPARED FOR SOME HITS….AND LOVE THIS RECIPE AND MANY OTHERS FROM YOUR SITE! YES IN CAPS…NOT YELLING…LOL