How to Make the Ultimate Mushroom Stew (Bourguignon) | America's Test Kitchen (S24 E3)

Mushrooms are teeming with umami and virtually impossible to overcook. So why not leverage those perks in one of the world’s most lush and savory braises?
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americaste....
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[@jillbeans1573]

Thanks so much for what sounds to be an absolutely heavenly vegan bourguignon. And thanks for explaining why the water is added. Thanks again ❤

[@jonslg240]

She missed quite a bit of that side-fond. You don't neglect your side-piece, so you shouldn't neglect your side-fond either. That side fond is more concentrated usually, because the sides of the pan that aren't submerged concentrate that fond even more.

[@nicksurfs1]

I'm so excited for this! I love browned mushrooms but I had been browning them individually on the griddle for years its a lot of work! Can't wait to try this method!

[@scootosan]

I can't watch this channel on an empty stomach.... (Salivating) I am going to make this, Thank you

[@youchwb6005]

I had a tin of mushrooms on toast. Hit the spot nicely.

[@maryflickinger6622]

Thank you for showing and upscale vegetarian recipe that looks delicious, is not loaded with cheese, and would impress friends and family.

[@nicksurfs1]

I LOVE browned mushrooms! But I have been browning them individually on a griddle which is a lot of work! This looks so much easier. You've saved me so much time.

[@charlieharris3240]

why yes, this recipe segment did end rather abruptly. The last 45 seconds: Becky: So rich and cozy.. Julia: Mm-hmm B: Really deep, dark flavor J: You can taste the individual flavors. You can taste the mushrooms, you can taste the wine. B: Mmm J: Little bit of garlic. B: Yeah. Those onions are so good too. And the sauce is just so silky. I love the texture of the sauce! J: The sauce is so complex! B: Yeah. Your eyes when you tasted it. You lit up! J: This is spectacular. Thank you! B: You're welcome! J: If you'd like to make this wonderful mushroom bourguignon, cut portobello mushrooms into large chunks with the gills intact, use a number of umami bombs, including dried porcini, miso and soy sauce and add a splash of red wine at the end of cooking to reinforce its flavor. From America's Test Kitchen, a terrific recipe for mushroom bourguignon. J: This is incredible! B: Oh! I love it too! J: Mmm!

[@TravelersWarden]

Can't wait to make this now that's chilly enough for soup season! 🍲

[@ZorbaZettler]

I never would have thought to add water when cooking mushrooms. Brilliant

[@wiregold8930]

After picking nearly 50 lbs of choice morels, I put 2-3 lbs in my Bourguignon. Added a very expensive Burgundy and I served the single best meal ever.

[@jmason61]

Awesome looking dish & cool explanation of the water vs oil braising... that's why experienced cooks are mostly better than us regular hacks

[@stevenreichertart]

There’s so little food remaining in that pot after all that wonderful flavor development. I’d add carrots, potatoes, large onion pieces, and maybe peas to make this stew a more substantive dinner.

[@dragonboy718]

agree

[@blueeyedbehr]

i agree - it's a lot of work for NOTHING -- LITERALLY NOTHING IS LEFT!! why bother?

[@emjay9323]

I don't get rid of the carrots and onion and strain out the broth. I leave them in. Also, I add a bit more onion than it calls for, a bit more carrot, and I also add celery early on. And you are right, peas would be very good in this.

[@jessicapatton7862]

I'll be making this with foraged wild mushrooms!

[@Andrew-wb2zq]

I am so making this.

[@laskatz3626]

Kudos to ATK for this 5 star Michelin worthy vegan recipe. No excuses to not serve vegan fare in fine restaurants.

[@jeffforbess6802]

If you’re vegan, just eat veggies. Over processed foods to mimic real food is bad for the environment, and your health. Also, watch where your food comes from. Avocados are owned by the drug cartels, and “nut milk” is a euphemism, nothing more.

[@jeffforbess6802]

Oh, and Parmesan is a cheese, so it’s not vegan.

[@laskatz3626]

@@jeffforbess6802 You are accurate. Mea Culpa. That admitted, I’m thankful there was no beef broth or chicken broth and hopefully will be an inspiration to the meat chefs out there who don’t seem to know how to cook without meat broths.

[@ericthompson3982]

To be fair, non vegans are also allowed to eat veggie based foods. We're not, like, obligate carnivores.

[@kenmore01]

Becky's at the top of her game here. Not to mention, looking gorgeous!

[@charlieharris3240]

Becky's a great presenter, but this recipe was developed by her colleague, Steve Dunn.

[@pamxer3458]

OH my goodness!!! Thanks so much, I can't wait to try this! Can you use cremmeni mushrooms?

[@daisybrisco5221]

This looks like “dinuguan” (pork blood stew) from the Philippines although I’m sure it’s got a flavor all its own yet still, just as savory😊 I can taste it just from looking at the screen

[@polemeros]

Why don't you use a flat-edged wooden spatula for the fond? Much more contact and way easier. The spoons have just a tiny bit. It's like trying to paint a wall with a nail.

[@hungabunabunga3645]

I always always always ask the same question. It doesn’t make sense

[@markbrooks1111]

Mushrooms 🍄

[@mcdn1]

Cute

[@ywc378]

Have to try this if it’s even close to Boeuf Bourgignon.

[@dianadambrosio1]

This is gorgeous ❤

[@Bschweitzer69]

So because it's mushrooms.... it's probably not as high in calories... which means I can have a serving of 10 😂

[@nicksurfs1]

The vegan secret! We can eat huge volumes of food and its still low cal! Haha

[@wordsculpt]

Even more important, mushrooms are Incredibly healthy ! (And yes, you are not consuming a creature that died)

[@tracyjordan4477]

I can smell that lovely aroma 😊

[@zachcain2639]

No way would I strain out those solids. I’d eat all of them

[@dayveo]

Justice for mushroom stems 😠

[@pippa3150]

I always use them!

[@2brnt2b]

Nice recipe and kudos for using healthy oil, Becky!!

[@cmcull987]

So many great vegetarian dishes in the world and from crreative chefs.

[@nastynate46]

This looks amazing to me as a mushroom lover, but sadly I married a woman who HATES mushrooms. I put mushrooms in a beef stew once and we nearly divorced, haha.

[@christophermahon1851]

Mixed marriages are tough

[@Rodztar13]

😂😂 I feel you, same here

[@lanceanderson8318]

There's bologna in the fridge

[@stocktonnash]

I’d choose mushrooms.

[@delightschwartz2155]

Mushrooms are one of the few nonnegotiables in my life. I would express my sympathies to you sir, except now there's more mushrooms for you!

[@Midori_Seabreeze]

This looks great. I can’t get portobello mushrooms where I am. Will shiitake work? My Costco also sells button mushrooms in bulk. I’m in Japan where I have shiitake, enoki, button, wood ear, shiimeji, eringi, and maitake, but also dried porcini from the international market.

[@jrkorman]

From making similar - Shiitake and Maitake would work nicely. I almost cried when she discarded the porcini she had used.

[@CharlesCulp]

Portobello mushrooms are button mushrooms that are allowed to fully mature. So it won't have the same color from the mature gills, but a similar flavor.

[@kenmore01]

If they have them and they probably do, use criminis.

[@Midori_Seabreeze]

@@kenmore01Ah, yeah. These I was grouping with button. I can get them in bulk at my Costco too. ❤

[@delightschwartz2155]

​@@jrkormanI know, just feels wrong.

[@ColleenHershon]

My vegan boyfriend will love this

[@peteaulit]

Looks nice but keep the carrots 🥕

[@savannarichard6059]

Yummy

[@psammiad]

Why remove the vegetables?! Seems a terrible waste.

[@user-se8pb6dh3l]

No need to leave them in. All the flavor and nutrients were extracted .

[@DustinHaning]

All of the flavor was extracted from them, nothing was wasted

[@aer0sm1thAOK]

I agree with you, why remove the veggies, eat them!

[@josephnicholson2593]

When they added more water, they should have poured it over the strained veg

[@wordsculpt]

I left them in on one occasion...they were absolutely tasteless, and the texture wasn't nice. Pull them out, teaste them. If they taste Nice, eat them! But they may be tasteless and inedible, so be ready for that too!

[@LaLayla99]

Finally something vegan! *edit - ok, minus the parmesan in the polenta 🙃

[@slugbiter]

Luckily polenta can easily be made vegan! :)

[@DJL78]

What was the point in straining the sauce? Not sure I’d do that. I would remove the bay leaf etc. but don’t understand why she strained out the rest.

[@BobGeogeo]

It's one of their tics - they can't help it, like making otherwise veggie dishes with chicken broth.

[@tar-yy3ub]

Looks beautiful! Also mushrooms instead of beef makes this massively lower in calories and better for the environment

[@lewissherman9958]

what is going on with the metal utensils used on the enamel...

[@charlieharris3240]

It's a whisk - it's not made of razor wire - and a serving spoon, not an ice pick.

[@brunobillion3435]

Classic Bourguignon is always better prepared a day before and reheated on the day. Is that the case with this vegan version or must it be done on the day? Thanks :)

[@charlieharris3240]

"Yes! In fact, like most braises, it only gets better with time" - Steve Dunn - Senior Editor, who developed this recipe for Cook's Illustrated and ATK.

[@brunobillion3435]

@@charlieharris3240 Thanks!

[@tar-yy3ub]

Unlike veg, Mushrooms will never fall apart no matter how long you cook so they reheat better than literally any food! 🤩

[@des-astre]

*Are you crazy !?* My French heart is sobbing. WHY DID YOU REMOVE ALL THE VEGETABLES ?

[@djfooboo]

People always neglecting the mushroom stem :(

[@pippa3150]

Ikr, I always use mine. Why not?

[@victorbonello7132]

Howley cow YES.

[@richardengelhardt582]

Why strain the solids?

[@christine6059]

Dried porcini are $10/ounce at Fresh Market. I settled for .5 ounce.

[@essiebessie661]

This site has more critics of dubious qualifications than any other cooking site.

[@tar-yy3ub]

Tbh qualifications don't matter, just make the dishes, they're usually fantastic

[@tar-yy3ub]

Pro tip: use a bit less flour and add a tiny bit of xanthan gum, it imitates the silky sticky teexture of rendered beef fqt/connective tissue much better. Coats the inside of your mouth with the flavours 🤩

[@rockyclick371]

I'm actually afraid to make this. But I'm going to anyway

[@TheTimeshadows]

Julia's constant beef comments were dreadfully clever.

[@blueeyedbehr]

i dont understand that i have read countless times (even in cook's illustrated) that you do NOT use extra-virgin olive oil for cooking, that it's to be used as a finishing oil. yet i continue to encounter ATK recipes using evoo for cooking, which as i understand it, destroys the delicate flavor and nuances of the oil. can someone explain this conundrum to me please??

[@blueeyedbehr]

7:22 - creamy parmesan polenta to serve the stew on. the recipe is mentioned as "on our web site" but it's NOT on youtube at all. WHY NOT?? your web site is limited to only those who pay for a subscription, which is ridiculous since your youtube channel has so many recipes. MAJOR PARADOX.

[@martinschuessler1936]

Man - have you guys priced portobellos lately? I just checked the grocery store website and it's $14.50/pound. For two and a half pounds like the recipe calls for, we're talking $36.40!

[@muadddib]

Damn, in Germany you can get them and similar mushrooms for 13€/kg on average. At that price id actually think about growing my own tbh

[@JVJ9430]

They are relatively inexpensive at Aldi and Costco in the States. You can also just use baby bellas, which are the same mushroom and are fine for this application. It's the dried porcini mushrooms that make this recipie expensive where I live. Plus you have to get white miso, which a lot of people don't have on hand.

[@martinschuessler1936]

@@JVJ9430 Thanks. I'll have to check out Aldi. Costco is just up the road too, but never thought to look for portabello mushrooms there.

[@LauraPeregrine]

Try an Asian market; they usually have a wide variety of mushrooms at very good prices.

[@jeannerogers7085]

In my SoCal neighborhood stores, portobellos are $5-6/lb. Where are you, anyway?

[@mockturtle1402]

So I am not vegetarian, so this recipe just suggests how to improve boeuf bourguignon. Browning some beef before adding the mushrooms would make this amazing. And not waste fossil fuels overcooking ingredients that do not need hours.

[@tar-yy3ub]

TBF don't need to be veggie to enjoy veggie dishes! If you just fancy that richness but slightly healthier or better for the climate every one in a while, and have the beef one on special occasions 🔥

[@CalvinLau_the_plasmanaut]

​@@tar-yy3ubyeah, also, pretty sure the fossil fuels required for beef far exceeds cooking a stew for an extra hour, lol.

[@wordsculpt]

Braising is how I heat my small condo unit during the winter.

[@jamesgaul3544]

Yum... but it needs more bacon.

[@tar-yy3ub]

Nah, bacon is good but it's not traditional. And you don't need meat in every meal

[@terrio5258]

😂

[@XDbro_playz]

Not first y'all stopped lol

[@scottgauthier4157]

Oh no! It hurts me to watch you use metal utensils on your enameled (Le Creuset) Dutch oven!

[@dawg_gee_man]

Lady throwing out the stems smh

[@OnDasherOnDancer]

😮 throwing out the original veg!

[@tar-yy3ub]

I know, just shred them!

[@TravisSimpson-c9u]

Not that I will ever make or eat this dish, Becky did not allow the flour to toast before she added the wine...

[@markcummings6856]

Um, it’s a video. Do you really think you saw the whole process?

[@user-se8pb6dh3l]

Doesn't matter. It's not necessary.

[@TravisSimpson-c9u]

@user-se8pb6dh3l , to make a rue, yes, it does matter. You will get a floury mess if you don't allow the flour and fat to combine.

[@TravisSimpson-c9u]

@markcummings6856 , usually ATK makes sure folks get the entire recipe correct.

[@user-se8pb6dh3l]

@@TravisSimpson-c9u Who says you need to make a rue?

[@gregneymeyer5220]

What can you use instead of flour to make this gluten free?

[@kenmore01]

Tapioca or cornstarch.

[@charlieharris3240]

Gluten free flour?

[@stocktonnash]

Do yourselves a favor and read about the contaminants in portobellos. Specifically in the gills.

[@broadwaywes]

How you pour water so badly?

[@longsha]

Too complicated

[@ericthompson3982]

Not a vegan myself, but for all my vegan friends out there, be a little selective in the wines you choose for this. Some (especially red) wines do use animal byproducts in processing.

[@jsun5166]

Why does it look so much less appetizing than the thumbnail…

[@josephnicholson2593]

Beef

[@KlerikerNero]

Why remove the mushrooms and put them back in immediately??

[@nicholasmoore5168]

what are you talking about? That is not in any way what was done

[@Archi1F]

To check the volume of the sauce and get it back up to two cups

[@Archi1F]

Also presumably if it was more than two cups, to reduce it

[@KlerikerNero]

@@nicholasmoore5168 nevermind I confused the first batch of mushrooms with the second batch (onions carrots etc)

[@TomSnyder--theJaz]

Is ATK now the 'Julia Channel'? (If so, I'm disappointed.)

[@charlieharris3240]

Of course not. 🤦‍♂

[@tar-yy3ub]

It's not, but I wouldn't be against that haha

[@andyking957]

I am really no friend of using names of well established dishes with a fixed et of ingredients for any other dishes. There is the well known "Boef bourguignon" with OBLIGATE use of beef. "Bourgouignon" meaning " from Burgundy". This dish is neighter. There is no such thing als "vegan Bourguignon". Please, try anything you like too cook. Maybe a few time it will be even better than the old masters...they did the same. But please respect the traded over receipes and do not use them in a wrong way. Thanks,

[@trae4529]

Ugh, snob alert……🙄

[@epayne323]

The wine is from Burgundy

[@josephnicholson2593]

​@epayne323 They used pinot noir, which more than likely came from California

[@epayne323]

@@josephnicholson2593 Common mistake. It's actually sparkling pedantry.