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 292/524 (from Julie's count)...but really 659

Friday, November 19, 2010

Vegan Champignons Sautés à la Bordelaise

[Mushrooms Sautéed with Shallots, Garlic, and Herbs]

...Julia suggests this dish as a garnish - but we love mushrooms so for us - it's more of a side dish - it goes perfectly with Vegan Steak au Poivre...

...This is a variation of the CHAMPIGNONS SAUTÉS AU BEURRE so you follow those directions...

...sauté the mushrooms in Earth Balance and oil...

...until lightly browned...

...make some bread crumbs...

...I just toasted some white bread until it was fairly dry and then gave it a whirl in the food processor...

...add some shallots, garlic, and the bread crumbs to the mushrooms...

...stir that around - add some salt and pepper...

...I'm always surprised by how much mushrooms cook down...

Substitutions: Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking

p. 513-514

2 comments:

  1. ooh, that look yummy! maybe that's why she calls it a garnish... because there's not much left after they cook down.

    i love this idea of veganizing julia! so great :)

    ReplyDelete