Mushroom bourguignon!

I have worked hard to make vegetables into a delicious meal beyond salad and side dishes that are hardy for the colder months. I ran across a recipe in the @NYTimes for mushroom bourguignon which fit the bill.

I made the recipe for the first-time last year and was amazed at the deep rich flavor and how it improved with every meal. I say every meal because we used it multiple times from a topping for French bread, to a topping for a hamburger to a beef stroganoff type meal.

I made the recipe my own this year by changing up the variety of mushrooms and creating the one-pot version of this stew-like bourguignon. I promise I will post it once I have run more trials of the recipe which I know will cause Big Guy so much stress. Kidding! The aroma in the house was intoxicating so I know he is already looking forward to the next test run!