ニューヨーク・タイムズのインスタグラム(nytimes) - 11月11日 23時30分

@clarkbar's mushroom bourguignon is like a bear hug in the form of dinner.

For the best flavor, use as many kinds of mushrooms as you can get, and let them get really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisket-like texture, in a very good way. Tap the link in our bio for this #vegetarian dream recipe from @nytcooking. Photo by @dmalosh, with food styling by @simoncooks.

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