This looks great. I can’t get portobello mushrooms where I am. Will shiitake work? My Costco also sells button mushrooms in bulk. I’m in Japan where I have shiitake, enoki, button, wood ear, shiimeji, eringi, and maitake, but also dried porcini from the international market.
Why don't you use a flat-edged wooden spatula for the fond? Much more contact and way easier. The spoons have just a tiny bit. It's like trying to paint a wall with a nail.
This looks amazing to me as a mushroom lover, but sadly I married a woman who HATES mushrooms. I put mushrooms in a beef stew once and we nearly divorced, haha.
I am really no friend of using names of well established dishes with a fixed et of ingredients for any other dishes. There is the well known "Boef bourguignon" with OBLIGATE use of beef. "Bourgouignon" meaning " from Burgundy". This dish is neighter. There is no such thing als "vegan Bourguignon". Please, try anything you like too cook. Maybe a few time it will be even better than the old masters...they did the same. But please respect the traded over receipes and do not use them in a wrong way. Thanks,
Thanks so much for what sounds to be an absolutely heavenly vegan bourguignon. And thanks for explaining why the water is added.
Thanks again ❤
Kudos to ATK for this 5 star Michelin worthy vegan recipe. No excuses to not serve vegan fare in fine restaurants.
I can't watch this channel on an empty stomach.... (Salivating) I am going to make this, Thank you
Thank you for showing and upscale vegetarian recipe that looks delicious, is not loaded with cheese, and would impress friends and family.
I am so making this.
What was the point in straining the sauce? Not sure I’d do that. I would remove the bay leaf etc. but don’t understand why she strained out the rest.
Have to try this if it’s even close to Boeuf Bourgignon.
This looks great. I can’t get portobello mushrooms where I am. Will shiitake work? My Costco also sells button mushrooms in bulk. I’m in Japan where I have shiitake, enoki, button, wood ear, shiimeji, eringi, and maitake, but also dried porcini from the international market.
From making similar - Shiitake and Maitake would work nicely. I almost cried when she discarded the porcini she had used.
Yum... but it needs more bacon.
Finally something vegan!
*edit - ok, minus the parmesan in the polenta 🙃
Mushrooms 🍄
Why don't you use a flat-edged wooden spatula for the fond? Much more contact and way easier. The spoons have just a tiny bit. It's like trying to paint a wall with a nail.
This site has more critics of dubious qualifications than any other cooking site.
hello my friend
thanks for good recipe
Julia's constant beef comments were dreadfully clever.
This looks amazing to me as a mushroom lover, but sadly I married a woman who HATES mushrooms. I put mushrooms in a beef stew once and we nearly divorced, haha.
Mixed marriages are tough
😂😂 I feel you, same here
Not first y'all stopped lol
Lady throwing out the stems smh
Why remove the vegetables?! Seems a terrible waste.
No need to leave them in. All the flavor and nutrients were extracted .
All of the flavor was extracted from them, nothing was wasted
I agree with you, why remove the veggies, eat them!
Not that I will ever make or eat this dish, Becky did not allow the flour to toast before she added the wine...
Um, it’s a video. Do you really think you saw the whole process?
Doesn't matter. It's not necessary.
Why does it look so much less appetizing than the thumbnail…
Why remove the mushrooms and put them back in immediately??
what are you talking about? That is not in any way what was done
To check the volume of the sauce and get it back up to two cups
Also presumably if it was more than two cups, to reduce it
I am really no friend of using names of well established dishes with a fixed et of ingredients for any other dishes. There is the well known "Boef bourguignon" with OBLIGATE use of beef. "Bourgouignon" meaning " from Burgundy". This dish is neighter. There is no such thing als "vegan Bourguignon". Please, try anything you like too cook. Maybe a few time it will be even better than the old masters...they did the same. But please respect the traded over receipes and do not use them in a wrong way. Thanks,
Ugh, snob alert……🙄
The wine is from Burgundy