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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I do prime rib with creamed spinach, popovers, and burgundy mushrooms.  The burgundy mushrooms could not possibly be easier (crockpot!), make the whole house smell delicious, and my first grader was upset at Thanksgiving because she forgot what holiday we usually eat them with and was looking forward to them with the turkey.

https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_18891731492&gad_source=1&gad_campaignid=18891732851&gbraid=0AAAAABxutSpEGPT3_xW9RN0b9Poa2OfKF&gclid=Cj0KCQiAo4TKBhDRARIsAGW29beNkva73LMsogI0ie02RVMubFrYAoAlzo3u_Y0Zvm4OrIDrH66kFU0aAtCYEALw_wcB[/quote]

Oh wow, mushrooms are the one "normal" food I don't like, but DH and DD would go nuts for this dish. Do you think they would lose a lot of flavor if I used vegetable bullion (to accommodate our vegetarian guest)? I love popovers but haven't tried them before - I worry they won't rise.[/quote]

I don't think the different bouillon would hurt at all!  [/quote]

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