Vegetarians (and friends of vegetarians) will like this dish because it's a celebratory meatless main dish. We like it because it's a bourguignon you can make on a weeknight. Where's the boeuf? Who cares? Adapted very slightly from <strong><a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X?tag=food52-20">The Smitten Kitchen Cookbook</a></strong> (Knopf, 2012)

Read the recipe on Food52.com