This mushroom stew is very much the vegetarian equivalent of beef bourguignon. Gather whatever medley of mushrooms you can find + a bottle of cheap red wine = delicious dinner. I served it over creamy polenta (found in the Squab glazed with port reduction with creamy polenta recipe)
Comfort food tends to be fried and/or relatively heavy. This is a great comfort dish that’s perfect for a cold winter night and won’t leave you feeling stuffed or guilty.
As I mentioned in the plain risotto post, the possibilities are endless. Here is one of the easier variations – mushroom risotto.