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 294/524 (from Julie's count)...but really 659

Tuesday, April 19, 2016

VEGAN CHAMPIGNONS GRILLÉS

[Vegan Broiled Mushroom Caps]

...this is a really easy and pretty recipe...the only 'difficult' part being the little fluted decoration of the caps...but you can, of course, omit that step is you want to without affecting the flavor at all...

...Julia says they are usually a garniture...but can be served as a separate vegetable or on toast as an hors d'oeuvre...which would be pretty...and tasty I'm sure...we had ours alongside some TVP beef tips...and they were delicious...
...wash and dry the caps...and separate the stems...save them for duxelles...
...Julia gives explicit instructions for how to flute the caps in the section above the recipe...she doesn't specifically say to flute the caps for this recipe...I just thought it'd be pretty...
...we arranged single servings in little boat shaped baking dishes...
...then brushed them with melted Earth Balance...
...you actually broil them upside down...or hollow side up...just sprinkled with salt and pepper...
...I turned ours back right side up to serve...so the pretty fluted tops would be visible...
...and we had them quite simply with TVP beef strips, a baked potato and salad...
...they were so simple and delicious...I do love mushrooms...if I were serving these for company though...I'd probably bake them in another dish as this dish they were baked in looks a little 'dirty'...

Substitutions:

only Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking p. 512...

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