The old traditional dish was made with beef, but the new traditional one is now made with mushrooms and chestnuts.
Bourguignon is a saucy dish of seasonal root vegetables made with wine as the base for the broth originally from the Burgundy region. The wonderful deep flavour comes from the wine & the porcini ‘jus’… and from the slow cooking in the oven. All the vegetable flavours come together with the herbs.
Poured over a nice bed of mashed potato this dish is pure winter comfort food!
Bon appétit !
@HungrySoulVegan - Changing the Culture
Recipes from Katie Verling & Jacques