This comforting vegan dish, inspired by the bounty and variety of spring mushrooms and onions available right now at farmers markets, makes for a hearty, warming dinner that’s the perfect thing to serve during the early, bright and sometimes still a bit chilly evening of spring.
It’s easy to make, and the recipe is very adaptable: you can use any mushroom or onion variety that looks good, and all gluten-free, dairy-free ingredients can be swapped for their conventional counterparts if you don’t have dietary restrictions.
