Mushroom bourguignon has almost as deep of a flavor as beef bourguignon, but is vegetarian and vegan friendly. It also requires much fewer steps and time than it’s meaty counterpart. As with the beef, serve this with polenta.
Beef bourguignon recipes are typically intimidating and time consuming. This one is no exception though it’s worth the investment for a special occasion. It’s great for a dinner party because it’s best when made and refrigerated overnight, then reheated. To do this, keep the beef mixture separate from the carrots, onions, and mushrooms. When ready to reheat, stir them in and place in a 325F oven for 30-60 minutes until hot throughout.
Pearl onions can be difficult to find. If you can’t locate fresh ones, substitute frozen or jarred (rinse very well to remove brine). For the mushrooms, I used creminis instead of white buttons and they were quite delicious.
To serve, place beef bourguignon in a shallow bowl and top with polenta and a sprig of rosemary.