My parents are vegetarians, so I love finding exciting, unusual vegetable dishes that we can enjoy together. When I saw Smitten Kitchen's take on beef bourguignon, with mushrooms instead of meat, I knew I HAD to try it. I tinkered with the recipe, and came up with a lick-the-bowl-good rainy-day meal that just gets better as it sits. (I used a combination of portobello and brown mushrooms; next time I'll definitely add some shiitakes.)

Share: