Mushroom Bourguignon a la Julia Child

Thursday, January 18, 2018

My dad used to always watch cooking shows when I was a kid.  Sometimes he would leave the TV on that channel and continue with his day, and I would sit and watch by myself.  I remember Julia Child distinctly, and she had a few shows that would air on that channel in syndication.  She was great.  She was so full of personality and life, and had a way of making things look so effortless.

I've made French dishes for this blog before, and it is always surprising how easy it is to adapt French food, no matter how full of butter and cream, to fit a plant based lifestyle.  I watched the movie Julie & Julia a couple nights ago while Alex was at band practice, and was really inspired by Amy Adams's character.  I felt a connection to why she started cooking and blogging, and to be honest I've been feeling a real block when it comes to my cooking AND my blog.  I don't have a crazy amount of readers or followers (though I do have some, and I'm thankful for all of you!) and I wasn't really seeing the point of sharing.  But it's something that I love doing, and no matter who is negative, or who rips off my recipes, or who does or doesn't read, it's not about how many followers it gets me on Instagram, it's about sharing something that I really love with other people, and that's why I started doing this in the first place.

But aside from inspiring me to keep blogging, it inspired me to make classic French meals again.  I also got to use my vegetable stock that I made from scratch last week!  This dish turned out great, and was hearty without being heavy.  It is a bit time consuming, but the good news is you can make the mushrooms and sauce a day ahead.  This dish is also super fragrant and makes your home smell like...home.  It's so comforting and it's such a hearty, flavorful meal you can't be sad or grumpy when you eat it, or when you're making it.

Portobello mushroom caps, sliced thick
5 carrots, roughly chopped
1 yellow onion, diced
1 shallot, sliced thin
2 cups vegetable stock
1 cup red wine
4 garlic cloves, minced
salt and pepper to taste
olive oil
tbsp flour, mixed with water


Head about 2 tbsp of olive oil in a large pan. Add mushrooms, salt lightly, and saute until browned.  Remove from pan, and place aside in a paper towel lined strainer or bowl. 

In the same pan, add 2 more tbsp of olive oil and toss in carrots.  Saute until they are beginning to brown and then add the onions, and when they are transparent add the shallots.  Saute until caramelized and then add the vegetable stock and wine to deglaze the pan.  Add in your salt and pepper, garlic, and thyme, and simmer for about 25 minutes until carrots are almost cooked through. Whisk flour and water together until a thick, milky consistency with no lumps and add to the pan.  The heat should be low so that the sauce does not reduce or evaporate. If it does reduce a little, add in more vegetable stock. 

In a large pot, bring salted water to boil, and toss in fettuccine.  Cook until al dente, then strain and rinse. Salt again after rinsed.

Add back in the mushrooms and simmer for about 10 more minutes, until carrots are cooked through.

Arrange fettuccine  in nests, and spoon mushrooms on top.  Serve hot, and garnish with thyme leaves.

Bon Appetite!

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