Smitten Kitchen Mushrooms Bourguingnon ?
I believe it was Goodhealthgourmet who directed me to this recipe at smittenkitchen.com
I am thinking of making it for the vegetarians at Thanksgiving (I loved the mushroom bread pudding recipe, but thought this would be more festive and special).
Anyway, do you think I can prepare the Mushroom bourguignon recipe and FREEZE it?
I have such a small NYC kitchen, and so few burners/ cooking surfaces, and SO many dishes, I was wondering if I could just freeze it in advance, and then re-heat on Thanksgiving.
Here is a link to the recipe. (Sorry it is not showing as a link!!)
Thank you both for your responses and suggestions. I am glad (and relieved) to know I can prepare it and freeze it.
Janeh, how many servings would you say the recipe makes, as written ? I have 3 vegetarians, and although we will be having a ton of other food that they can eat, I don't want to skimp on this dish which is specifically for them for them.
Will the recipe as written serve three?
Hi bxgirl. I checked the recipe again - it states that it serves 4, but I served it over egg noodles and recall having leftovers each time - it's hearty stuff. I've used baby bellas, which have been less expensive, left out the onions completely when I forgot to get them - the recipe's flexible and good.
Happy holidays - Jane
Thank you, again, janeh.
I, too, actually bought baby bellas because they were cheaper!!!
I think I had read that the combo of portobello and crimini was good, so I bought crimini, as well. I did buy the pearl onions, so I guess I will toss them it.
I plan to prepare it tomorrow, and then freeze it until Thanksgiving. You have really given me the confidence to do this, and sort of know that it won't be a disaster!!! Thanks
Crimini mushrooms are portobello mushrooms. They're simply the same mushroom harvested at a smaller stage of growth. The flavor is largely the same, but the mushroom is more tender because of its smaller size. There's a reason why crimini are alternately called "Baby Bella." They are simply and precisely just that.
Just wanted to update you...
I made the mushrooms yesterday, and my kitchen smelled unbelievably wonderful!! I did sneak a taste, and they were really good.
I took Emily's advice, and did not add the butter/flour thickener. I left a note on the container to add that when I re-heat the mushrooms at Thanksgiving. I did not add the pearl onions, either, and will throw those in before I re-heat, too.
Thank you, Emily and janeh, for helping me with this. and for your incredibly quick responses to my many questions!!!