VeggieBoards banner
1 - 9 of 9 Posts

· Registered
Joined
·
95 Posts
Discussion Starter · #1 ·
I found this recipe on smittenkitchen.com a while ago and I've been wanting to make it ever since. I finally made it last Thursday for me and my flatmates. It was a huge success! The guy I'm living with only likes very few types of food (mostly fast food - if it wasn't because of his fast metabolism, he'd probably be huge), and he told me while I was cooking that he didn't really like mushrooms. Nevertheless, when he tasted the dish, he said that he actually liked it, and (like me and my other flatmate) he ended up eating two portions.
It's rich, hearty, full of flavour and just sooo delicious! Perfect for cold winter nights. I served it with fresh pasta and a green salad with bread croutons, and of course the rest of the red wine.

http://smittenkitchen.com/2009/01/mushroom-bourguignon/
 

· Registered
Joined
·
61 Posts
Thanks for the link. I made this tonight, leaving out the butter, sour cream and flour, and it went down a treat. Even my omnivore husband enjoyed it. I will definitely make this again, though next time I might try brown rice instead of pasta.
 

· Registered
Joined
·
500 Posts
She posted an oven roasted mushroom dish that we love. We veganized it and added a load of spinach at the end. We have it over pasta. So good. I have had this mushroom dish pinned forever. Glad to know it is good.
 

· Registered
Joined
·
1 Posts
Here's another great mushroom bourguignon recipe. I made it for dinner last night and it was quite good. Took quite a bit of time, though, because there are several stages of liquid reduction involved. Maybe 2+ hours. And peeling those pearl onions was a pain. Results were worth it!

I used it to top pasta but I think mashed potatoes would have been a better choice. I was cooking for 4 so I doubled the recipe. It made plenty to feed 6.

 

· Not such a Beginner ;)
Joined
·
8,498 Posts
Quote:
Originally Posted by ahilal View Post

Here's another great mushroom bourguignon recipe. I made it for dinner last night and it was quite good. Took quite a bit of time, though, because there are several stages of liquid reduction involved. Maybe 2+ hours. And peeling those pearl onions was a pain. Results were worth it!

I used it to top pasta but I think mashed potatoes would have been a better choice. I was cooking for 4 so I doubled the recipe. It made plenty to feed 6.

Wow now that is one yummy looking gourmet meal!
smiley.gif
 
1 - 9 of 9 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top