I decided I was going to try the Mushroom Bourguignon again. This time I was determined to make everything from scratch. I brought home Crudités from work, I boiled the white pearl onions in the vegetable stock to blanch them and then I cooled them, skinned them and returned to skins to the stock. I added leek leaves, parsley and bay leaves and let the whole thing simmer for two hours. Delicious vegetable stock, by the way. Everything else I followed the original recipe and it turned out great!

But the really interesting discovery was how useful the Mushroom Bourguignon would be in other recipes.

  • Adding olives and artichokes and capers. Chopping them up and making a deliciously rich tapenade.
  • Toasting rye bread and a smear of garlic olive oil with slightly heated Mushroom Bourguignon atop the toast and a freshly poached duck egg.
  • Adding Mushroom Bourguignon to a vegetable stew as a rich flavoring.
  • Serving Mushroom Bourguignon over Indian cumin and coconut milk rice with freshly chopped peanuts and thyme.
  • and finally serving the Mushroom Bourguignon in manicotti with a rich marinara sauce and a light bechamel atop that.

This recipe is super flexible and delicious; And still awesomely vegan (vegetarian if you include the eggs). Let me know what you get up to with this recipe. Also, leeks are amazing plants.

  • Pan searing mushrooms and making vegetable stock. Jim Bruner | Mezzacello
  • Leeks can be regrow from their bases. Just add water. Jim Bruner | Mezzacello
  • Leeks picked one the fall are still growing in the winter. Jim Bruner | Mezzacello
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