Boeuf Bourguignon

This recipe started as a vegetarian homage to great French cuisine and ended somewhere south of the Greek archipelago with a nod to the Chilean highlands. You can use a merlot from Maipo - Santiago de Chile or an Agiorgitiko from Greece.

excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004

Ingredients

4 oz soy steak sliced
1 cup flat noodles
4 oz sliced mushrooms
1 small