Hah, I *just* made a mushroom bourguignon for Thanksgiving, and it was incredible! First time ever making it, but I loved the flavor profile, so rich and hearty. I’ll definitely try this one.
So, on this one, you mentioned ideally having the sprigs of thyme tied with twine–so I assume this means you’re pulling it out after, like the bay leaves? That’s a great idea! The recipe I was using yesterday needed you to deleaf it, which was by far the most irritating and time-consuming part for me.
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https://theeburgerdude.com/vegan-beef-burgundy/
I made this a few weeks ago and it was excellent.
Hah, I *just* made a mushroom bourguignon for Thanksgiving, and it was incredible! First time ever making it, but I loved the flavor profile, so rich and hearty. I’ll definitely try this one.
So, on this one, you mentioned ideally having the sprigs of thyme tied with twine–so I assume this means you’re pulling it out after, like the bay leaves? That’s a great idea! The recipe I was using yesterday needed you to deleaf it, which was by far the most irritating and time-consuming part for me.