Sunday, January 24, 2010

Mushroom Bourguignon

There are three reasons I have always stayed away from anything called a "bourguignon".
1) Isn't it obvious? The name is so intimidating, who would want to make it?
2) One of the main ingredients is wine...and I typically don't cook with wine.
3) It's traditionally a meat dish. We don't love lots of meat in our house, so I don't experiment as much as I should with it.
SO, this all added up to three bourguignon-free decades. They were happy decades, I might add. I didn't know what I was missing...until I found this. And this.
Oh. my.

It's official: I am smitten with Smitten Kitchen. I love the ingredients, I love the experimentation with food, I love the food. My goodness, this dish was simply amazing!It was a little more time intensive than I like to get on any given day, so I just made it a project with my son - we took turns dumping things into the pot together and and stirring, etc. We had a lot of fun together and it kept his attention for quite some time. It ended up taking probably 45 minutes total and it was worth it. Simply amazing. A beautiful blend of flavors, and I loved that it was a meat-free dish that didn't feel meat-free. I will definitely be serving this for years and years to come. A new staple in the house. My husband even thought that it was better than a beef that is saying something.I looked up a few different substitutes for red wine and decided to go with red grape juice mixed with just a couple tablespoons of vinegar (I used rice vinegar, but I think because you reduce it so much that white vinegar would do the trick). I just filled it mostly full (as you can see in the picture) with the juice and then added the vinegar. I thought it tasted worked beautifully. What a pleasant surprise! I did simmer it a little long, to try and reduce some of the extra flavor and get a stronger flavor from the juice/vinegar mixture, and it was just heavenly.Here is a picture of reducing the grape juice - reducing is simply a technique where you let it steam off the liquid for a few minutes until you have a more concentrated form of the flavor from whatever liquid you started with. It's just a fancy word for "cooking off ".
Here's where you can find the recipe:
I'll be making this again soon, I was just absolutely craving it the next day!
Oh, and my grocery store was out of thyme, so I used rosemary and I thought it worked out just fine.
What a relief to know that you can make an alcohol-meat-free bourguignon and just love it - just LOVE it!
Bon Apetite, if you will.
My very first 5-star dish.


  1. Wonderful! I love Smitten Kitchen! The recipes are fabulous, and the photos are my favorite.

  2. Ooo great tip with the grape juice, it is hard to not just toss your hands up when a good amount of wine is in the recipe.

  3. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,