Mar 042010

I haven’t actually made the famous beef version yet, but this mushroom bourguignon from Smitten Kitchen brought me right to France. See, I also just finished reading Julia Child’s ‘My Life in France‘, so French cooking was already on my mind.

This dish was perfectly elegant without being heavy. I followed the recipe almost exactly, except that I used a mix of cremini and white mushrooms. The broth didn’t thicken up as much as I expected, but perhaps I should have had more patience, or added a bit more flour. It didn’t really matter, because it was delicious slurped up with egg noodles. This is the perfect vegetarian dish for a dinner party.

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