Lapin Bourguignonne with Porcini Mushrooms – Rabbit Burgundy

I love Boeuf Bourguignonne. It is an incredible rich and savory recipe. A while back, I decided that I could use rabbit instead, and it worked marvelously! It is now one of my mainstay fall/winter recipes. Instead of button mushrooms, I use Porcini mushrooms to pair an earthy flavor with the rabbit. It is a really wonderful combination. I use dried mushrooms and add the water I use to re-hydrate them into the stock, the flavor is amazing!

Chanterelle and Lentil Stew

Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms.  I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!

Rabbit and Andouille Gumbo with Porcini Mushrooms

We went to Emeril Lagasse’s NOLA when we were in New Orleans, and we had an amazing meal. As an appetizer, we shared his Rabbit and Andouille Gumbo. It was amazing!  I knew I wanted to make one for our dinner party. Gumbo is a soup type dish that is served over a bed of…