Mushroom bourguignon for a chilly evening

There was a slight chill in the air, so I pulled out a typical Fall recipe for mushroom bourguignon. I promised my niece I would do an “adult” dinner, and this one fit the bill.

I should know better, but my shocking surprise was finding the ingredients needed for this recipe at my local farmers market and grocery store. I was able to find any type of mushroom, but I could not find a leek among the vegetables. I searched the internet for substitutions and landed on two ribs of celery, two small shallots, and a bunch of green onions. I solved the problem for this round, and Big Guy swore it tasted better to him.

The best part is the leftovers which I will serve over egg noodles. My niece took home leftovers as well so she is looking forward to seeing if her beloved daughter will eat the vegetables while housed in a platter of noodles too. Hope springs eternal!