![]() ![]() ![]() When the fat is hot, stir in half the mushrooms and half the pearl onions. Step 1 Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat.Here’s the recipe along with some other mushroom dishes that are well-worth considering to keep your New Year’s resolution alive and well. And when we sat down to dinner, there on a bed of the creamiest, most buttery mashed potatoes this lovely dish was so satisfying the last thing we missed was meat. A wonderful smell wafted up from the pot. ![]() It did its requisite job or making the house whatever the French equivalent of what hygge is, that wonderful Scandinavian feeling of comfort and coziness. On a recent Sunday afternoon, I put Melissa’s for Mushroom Bourguignon recipe to work. If a recipe with roots in France can be called “Hygge”, this is it. Julia described it as “certainly one of the most delicious beef dishes concocted by man” and it became one of her most popular recipes. Child’s “Mastering the Art of French Cooking” (Alfred A. In 1961, Julia Child revolutionized the dish by using cubed beef instead of the single piece of meat Escoffier’s original recipe used. Escoffier’s seal of approval meant this “peasant food” found its way to the most expensive of restaurants in Paris and London. There was no written recipe for Bourguignon until the “King of Chefs”, Auguste Escoffier, wrote one in 1903. Traditionally, it was cooked over a two-day period which tenderized the meat and increased the flavor. Cheap and filling, it could feed a lot of people. It began as a peasant dish in the middle ages when slow cooking was popular as a safe and thorough way to cook tougher cuts of meat. The dish hails from Burgundy, one of the most beautiful parts of La Belle France. Auguste Escoffier, “King of Chefs”īeef Bourguignon has a long history in its native France and is right up there with Ratatouille and Coq au Vin in the pantheon of French food served the world over. The Original Recipe took what was Peasant Fare and landed it in Fine Dining Restaurants all over the world. It only added to the flavor and I highly recommend you do the same. As to cooking time, I cooked my version a lot longer than Melissa called for. This is not really an occasion to skimp on the wine: it’s the foundation for the flavor of the dish. You can find decent bottles for $10.00 to $14.00. Ideally, it should be Burgundy red: Pinot Noir or Gamay are the top recommendations. The choice of wine is important to the flavor of the dish. And you will top the stew with thinly-sliced crisp brown Chanterelles or Oysters. In this recipe, you have your pick of whatever mushrooms are available to you- portobello, cremini, white button, shiitake or oyster-but make sure it’s a mix. For purity’s sake, Mushroom or Vegetable stock can be used too. ![]() Mushrooms are great for meat-eaters because they have the bulk and the bite of meat and they’re great carriers of other flavors-red wine and…don’t kill me…beef stock. The traditional elements–onions and carrots–are there. The Melissa Clark meatless recipe that resonated with me was one she called “Mushroom Bourguignon”. A grand assortment of Mushrooms take the place of Meat in this French Classic She did, however, caveat her ingredient choice by stating “There’s no denying how processed most vegan meats are, loaded with unidentifiable ingredients,” before conceding “they do scratch the itch for burgers and meatballs”. She extolled the virtues of chickpeas and tofu, of quinoa and vegan sausages and she even made use of the wildly controversial plant-based “meats” to make meatless meatballs. She devoted an entire Wednesday Food feature to “The Meat Lover’s Guide to Eating Less Meat”. Melissa Clark of The New York Times seems to have taken the vow very seriously. As the sign said in Lisbon last summer “There is no Planet B”. Not only is it good for you, but it’s also good for the planet. The New Year’s Vow to Eat Less Meat introduces a Meat Lover’s Dream recipe.Īs New Year’s resolutions go, the one about eating less meat in 2020 has a lot of traction. ![]()
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