Porcini and portobello mushroom Bourguignon over smashed potatoes from The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table (page 163) by Justin Fox Burks and Amy Lawrence

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katiesue28 on October 21, 2024

    This recipe was a labor of love, but SO delicious. I served it over Ina's Creamy Parmesan Polenta instead of the potatoes. The recipe isn't difficult, just a bit time consuming and fussy. I recommend making the broth the day prior to serving to space out the work a little bit.

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