Mushroom Bourguignon – Ruby Creek Mushrooms
This classic recipe for beef or venison is made even more amazing when choosing oyster mushrooms as your protein.
Ingredients
- 250 g Shallots
- 250 g Baby Carrots
- 1 tbsp Extra Virgin Olive Oil
- 850 g Seasonal Oyster Mushrooms
- 4 Cloves Garlic, Diced
- 1 cup Small Bunch Fresh Thyme
- 2 Bay Leaves
- 1 cup Vegetable Stock
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