A veggie version of my beloved Boeuf Bourguinon. Although it's probably best if you don't think of it that way, and think of it instead as a think, hearty mushroom stew that can be served over egg noodles or mashed potatoes or just scooped up with some thick bread (or over polenta?). Definitely got better with time, and makes a lot so there's plenty to freeze.
Notes: I had 1 lb white button and 1 lb shiitake, which was fine though kind of a waste of shiitakes. Forgot to add the flour (ie make a roux to thicken it) at the right time, so I just made one separately and added it; this may have contributed to needing all of the cornstarch at the end, but in any case it was fine. Go easy on the pepper, I overdid it this time, but as always be generous with the salt. I kind of liked it with the potatoes, especially in terms of leftovers, but they could definitely be taken out, and pearl onions would have been nice to add in any case.
Bottom line: this was just comforting and I liked it more and more as the week went on. A keeper.
Mushroom Bourguinon
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