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.
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:
- 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.
