A mushroom version of beef bourguignon has been worked out using the same braising approach as the classic dish, according to a first-person recipe post. The writer said the idea had been in development for a long time and was finalized on Monday night, during a stretch of unusually cold January weather.
The method follows the traditional structure: sauteed onions and carrots, tomato paste, thyme, broth and wine, simmered together. The beef is replaced with thick slices of mushrooms described as meaty. The dish is finished with a thickening butter and pearl onions, then served over egg noodles.
The writer traces the attachment to the original to Julia Child's recipe, which was a go-to company dish for the writer's mother. The aroma of the braise once prompted second thoughts about vegetarianism, and the writer sometimes ate the broth over egg noodles. That experience informs the argument that what people enjoy about meat dishes often comes from the sauces, braises and spices rather than the meat itself.
The post reports that the mushroom version was warm and comforting and is presented as a remedy for cold January weather, with the caveat that a Caribbean island would be better. No precise quantities, cooking times or nutritional information are included in the source.
Separately, the writer notes two magazine appearances. A short article on cupcakes for every occasion appears in the February issue of Martha Stewart Living, based on time spent in the test kitchen watching cupcakes being prepared and photographed. A chocolate stout cake is adapted into a heart-shaped pan in the February issue of Elle, on page 139.
The writer also mentions plans to scan both magazine clips once a new scanner is set up. The post closes with links to recipes from one and two years earlier: Chicken Caesar Salad and Leek and Mushroom Quiche.
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