Asparagus Bread Pudding and Mushroom Bourguignon

With mushrooms at the markets providing the impetus, I pulled out two old but charming vegetarian recipes from our archives, and we enjoyed them for dinner and subsequent lunches.  Originally, I planned to make them the same night and serve one for dinner the next evening.  However, they both looked and smelled so good, we had some of each.

This entry was posted in Almost-Vegan, Food, Vegetarian. Bookmark the permalink.

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