Dancing Tomatoes

local. seasonal. sustainable.

Live Class with Susan – November 17th


November 17, 2022    
6:30 pm - 7:30 pm ( CET )
9:30 am ( PST ) / 11.30 am ( CST ) / 12.30 pm ( EDT )

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!

Get the Recipes:

(Click on the name to open the recipe)

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.

Wine suggestion:

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.



1 pound (500 g) mixed mushrooms, such as cremini, shiitake, and button or cremini mushrooms (if all you have are button mushrooms, use them for the recipe)
About ½ cup (125ml) extra-virgin olive oil, plus more as needed
1 pound (500 g) pearl onions
2 tablespoons tomato paste
1 large leek, white and light green parts
3 medium carrots
1 orange, preferably organic


1 1/2 quarts (1-1/2 L) whole milk
1 cup (about 3 ounces; 90g) freshly grated Parmigiano-Reggiano cheese


1 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg, or to taste
3/4 cup (135 g) instant polenta (or other polenta)
¼ cup (37g) all-purpose flour
2 quarts (2 l) vegetable or chicken stock
1 cup (250 ml) deep red wine, such as a Burgundy or one from the Languedoc
2 tablespoons tamari, or to taste
¾ cup (150 g) sugar

Leave a Reply

Your email address will not be published. Required fields are marked *