[Roast Vegan Chicken Steeped with Port Wine, Cream, and Mushrooms]
...Julia says this dish is perfect for entertaining a few good, food-loving friends...
...and...she says nothing should interfere with these special flavors...
...it's flamed with cognac...it was delicious...
...start by boiling some mushrooms...just in water, Earth Balance, lemon juice, and salt...
...after a few minutes...drain and reserve the cooking liquid...
...add some vegan cream and cornstarch to the mushrooms...add salt and pepper and adjust seasonings...
...let the roasted tofu rest at room temperature while completing the sauce...
...since my roasting pan didn't have any drippings...I used Earth Balance to cook the shallots...
...then add the port...
...and the mushroom cooking liquid...
...and boil rapidly to reduce...
...add the mushrooms and cream...and correct seasoning...
...smear Earth Balance in a casserole...
...and arrange the roasted tofu...
...Pour cognac over it...avert your face and ignite the cognac with a lighted match...
...when the flames have subsided...pour over the mushroom mixture...
...Julia says to serve with potatoes sautéed in butter...but we had steamed broccoli and Hasselback potatoes instead...so yummy...just slit the potato almost through and put slivers of Earth Balance in between each cut...and bake...
...this was so delicious...even though it was a lot of trouble I'd love to make it again...
Substitutions:
Vegan butter for the butter - we used Earth Balance
Vegan cream for the cream - we used Mimicreme
Roasted tofu for the chicken...
Recipe here:
Mastering the Art of French Cooking
pp.245-246
