Get Your Taste Buds Dancing with the Mushroom Bourguignon Delight!
Today we’re making a one-dish supper and I guarantee you will love it. In fact, you may even want to make this for Thanksgiving, for those guests and family members who are vegetable-minded. The dish, Mushroom Bourguignon, is a play on – you guessed it – Boeuf Bourguignon, as rich and sumptuous as that dish can be. Ideally you want a blend of wild and cultivated mushrooms, but if all you find are cultivated mushrooms, make this dish anyway. As for the polenta, you may want to make a double batch, it’s so creamy and good, and once you’ve mastered the candied zest, you’ll find yourself using it on all sorts of dishes! I can’t wait to make this with you!
Suggestions for completing the menu:
Because this really is a one-dish meal, I like to begin with a selection of appetizers, then segue right into the meal. Here I love to serve spiced walnuts, dates stuffed with almonds, and as always, some crudites which, in this season, always includes kohlrabi.
Ideally, you want to use and drink a red Burgundy with this dish, but don’t limit yourself! I love it with any rich red wine, and often serve it with a Côtes du Rhône, or even a Chinon, from the Loire Valley.