Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Mushroom Bourguignon (Champignons Bourguignon)
A bold, vegetarian twist on the classic French beef bourguignon, this recipe replaces beef with hearty mushrooms and adds umami-rich miso and soy sauce for depth. Served with rice, it's a comforting, flavor-packed dish perfect for a cozy dinner.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Searing mushrooms over high heat to develop flavor and prevent sogginess.
- • Browning tomato paste for depth.
- • Sprinkling and cooking flour (singer) to avoid raw taste and lumps.
- • Adding miso off the heat to preserve its flavor and umami.
Safety Warnings
- • Use caution when deglazing with wine on high heat—alcohol is flammable.
- • Handle hot pans and boiling liquids carefully to avoid burns.
- • Ensure all produce is washed thoroughly, especially leeks (can be sandy).
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Mushroom Bourguignon (Champignons Bourguignon)
A bold, vegetarian twist on the classic French beef bourguignon, this recipe replaces beef with hearty mushrooms and adds umami-rich miso and soy sauce for depth. Served with rice, it's a comforting, flavor-packed dish perfect for a cozy dinner.
Aile de raie à la crème, câpres et crevettes roses
Une délicieuse aile de raie poêlée doucement dans un bouillon vinaigré, nappée d'une sauce onctueuse à la crème, aux câpres, citron et petites crevettes roses. Servie avec des petites pommes de terre fondantes, ce plat simple mais raffiné évoque une promenade au bord de la mer.
Eggless Chocolate Chip Cookies
A soft‑chewy, slightly thick chocolate chip cookie that’s perfect whether you use an egg or an easy egg‑less substitute. Made with melted butter, a mix of castor and light brown sugar, corn starch for extra chew, and generous chunks of dark chocolate. The dough can be chilled or frozen for later baking, giving you fresh‑warm cookies in minutes.
Five Classic French Mother Sauces with Variations (Béchamel, Velouté, Espagnole, Hollandaise/Béarnaise, Tomato‑Romesco)
Learn to master the five foundational French mother sauces – Béchamel, Velouté, Espagnole, Hollandaise (and its Béarnaise twist) and a classic Tomato sauce with a Romesco twist. Detailed step‑by‑step instructions, tips, troubleshooting, and storage advice make these sauces approachable for home cooks while preserving the professional techniques taught in Michelin‑star kitchens.
Relleno para pavo
Un relleno sabroso y aromático para pavo, preparado con carne de res y cerdo, tocino, verduras, manzana verde, frutos secos y pasas, ideal para la cena navideña o cualquier celebración.
Express Apple Tart with Puff Pastry
A quick and indulgent apple tart made with just a few ingredients: golden apples, sugar, cinnamon, vanilla and butter puff pastry. The secret: each apple piece is well coated with cinnamon sugar and vanilla seeds, then the pastry puffs in the oven for a rustic, crispy, fruit‑filled result.