I have just 2 things to say.
- THANK YOU, Smitten Kitchen, for this recipe.
- GO make this recipe. NOW.
This is one of the richest, warmest, most satisfying vegetarian hearty meals I’ve had in a long time. And with the randomly weird, cold and rainy weather we’re having today here in the SF Bay Area, there’s no better time than now to pass this recipe along to you, my fabulous readers. It’s satisfying, homey, comfort food at it’s best!
I put mine with fresh, whole wheat noodles (from Whole Foods by Marin Pasta Works) and I used half portobello mushrooms and half “chef’s mix”. I really liked the variety. I think I wouldn’t have liked it as much with just all portobellos, so having the variety of texture, flavor and sizes of mushrooms really worked for me.