Mushroom Bourguignon
It's a meatless version of Bœuf Bourguignon, or beef Burgundy - a traditional French stew with braised beef, red wine, mushrooms, garlic, onions and a bouquet garni. For me, it's actually quite similar to "Hayashi" part of Hayashi Rice, a Japanese Western-style home cooking dish. I followed my own recipe with a little changes like adding carrots and skipping tomato puree, inspired by a recipe from Food 52, Deb Perelman's Mushroom Borguignon, where I learned the name of the dish in French. Although the dish is not total vegetarian because of beef broth, meaty mushrooms in savory sauce satisfy us in a healthier way, without real chunky meat. Serving with egg noodles is as good as with rice. Day One was with narrow twisted egg-less egg noodles.
