I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 283/524 (from Julie's count)...but really 659

Tuesday, October 5, 2010

VEGAN CHAMPIGNONS SAUTÉS AU BEURRE

[Sautéed Mushrooms]

This is the base recipe for mushrooms and they can then be used in other recipes (or eaten alone as is)...

...I used my handy-dandy Veg-O-Matic to slice the mushrooms - I love that thing...

...perfectly sliced...

...a mixture of Earth Balance and oil - Julia says to make sure your butter is very hot and your mushrooms very dry - or they will steam...

...Julia also recommends small batches - if they are crowded - they will steam instead of frying...

...the mushrooms will first absorb the fat and then after a couple of minutes the fat will reappear on their surface - as soon as they are lightly browned remove from heat...

...if desired - add the optional minced shallots and sauté a couple more minutes...

...I do love me some mushrooms - and these are delicious!!!

Substitutions:
Earth Balance for butter

Recipe here:

CHAMPIGNONS SAUTÉS AU BEURRE

3 comments:

  1. I LUV saute'd mushrooms! A Veg-0-Matic? ...that's going on my Christmas wish list!

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