In my dream state of affairs, it’s a chilly Friday night and I’ve simply are available in from a brisk stroll. In the meantime, my husband, Mitch, is cooking up a giant batch of this mushroom bourguignon within the kitchen, accompanied by a bottle of high-quality crimson wine. The air is wealthy with the savoury scent of fragrant veggies. This recipe definitely makes a dreamy date-night dinner, particularly through the colder months. Mushrooms, carrot, and shallots are simmered in a daring broth sauce with bay leaves and thyme and served over creamy mashed potatoes. It’s a soulful and indulgent meal to toast a tough week’s work and the enjoyable weekend forward.
