It is often said that mushrooms are meat to vegetarians, and after eating this mushroom bourguignon that I adapted from Smitten Kitchen, I think you just might be convinced that vegetarians do just fine. Tender chunks of plump portobellos and chewy dried lobster mushrooms are simmered into a thick sauce highlighted by some robust red wine and served over a bed of steaming egg noddles. This filling dinner is sure to satisfy even the most ravenous mushroom fiends and your carnivorous friends won't miss a thing either.
This was actually my first experience with lobster mushrooms, and it certainly won't be my last. I found myself nibbling on the soaked mushrooms before they even made it into the dish. Not properly a mushroom, these pretty reddish orange fungi are actually a parasitic mushroom that take over certain varieties of mushrooms. If you don't have or can't find dried lobster mushrooms, feel free to substitute your favorite dried mushroom.
I am submitting this recipe to the November Blog Hop, featuring favorite vegetable recipes.
|Vegetarian Mushroom Bourguignon|
|Recipe by Lisa Turner|
Adapted from Smitten Kitchen
Published on February 5, 2009
A rich, sumptuous and robust mushroom dish for vegetarians and non-vegetarians alike — great for serving on special occasions
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Other delightful mushroom dishes you will want to try:
Ricotta Dumplings Smothered in Mushroom Sauce
Best-Ever Mushroom Sauce
Portobello Mushrooms Stuffed with Quinoa
Penne with Indian-Style Tomato Sauce and Mushrooms