jackpot city casino Recreating beef bourguignon from ‘Julie & Julia’ with mushrooms

The legacy of Julia Child and of the iconic film “Julie & Julia” continues through this plant-based interpretation

 

For this episode, we’re making our version of beef bourguignon from the movie “Julie & Julia.” 

“Julie & Julia” is a movie about a food blogger who aims to recreate Julia Child’s most famous recipes, and she keeps track of this on her blog. Now this is a movie that I watched while I was pregnant with my first child, and it really, truly, inspired me to start cooking more and challenge myself in creating these French recipes.

But when we went plant-based, I wanted to translate it into something that could be eaten by vegans, vegetarians, or just a different option for people who don’t necessarily want to eat beef. 

So we’re using mushrooms. Mushrooms are very flavorful, they have a natural umami. So for this dish today, I’m using three kinds: baby portobello, king oyster, and shiitake, which are the most flavorful.

If you can’t get these, don’t worry, you can use any variety of mushrooms you have. 

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What you need:

Mushrooms (baby portobello, king oyster, shiitake) 1 tablespoon olive oil 1 large carrot, julienned 1 large white onion, diced 3 cups red wine 3 cups vegetable stock 2 tablespoons tomato paste 1 teaspoon thyme 1 teaspoon tarragon Salt and pepper to taste Pasley, for garnish

Mash:

Boiled kamote 1 cup plant-based milk Salt and pepper to taste

 

Procedure:

Mashed kamote:

Peel and mash the boiled kamote using the back of a fork. Gradually add milk to help soften the mash. Season to taste. Set aside.

 

Mushroom bourguignon:jackpot city casino

Chop mushrooms into chunky bite-sized pieces. Set aside. In a pot, sauté the carrots and diced onions until softened. Pour the red wine into the pan or skillet and simmer for 5 to 10 minutes. Allow the wine to reduce and thicken slightly, then add mushrooms. Pour vegetable stock, tomato paste, thyme, and tarragon. Let it stew for 20 to 30 minutes Serve with mashed kamote and garnish with fresh parsley.

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