Traditional recipes

The Daily Dish: March 23, 2016

The Daily Dish: March 23, 2016

Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink.

Today's first course?

It seems like the Trainwreck star is still Amy from the block. Amy Schumer and party were at a performance of Hamilton on Saturday, where Schumer left a generous tip of $1,000 for a $77 bill. NYC actress, singer, and bartender Madeline DeJohn posted the receipt on her Instagram, writing, “And then Amy Schumer comes into your work and does something amazing.” Schumer knows what it's like to struggle in the service industry while trying to find success; she was known to tend bars and wait tables in between auditions.

In less generous news, Pom Wonderful, which alleges Minute Maid’s juice product is misleading to consumers, was denied the $77.5 million in claims. Following less than a day of deliberation, a jury found Coca-Cola not guilty of misleading its customers with its labeling of Minute Maid “Enhanced Pomegranate Blueberry Flavored 100% Juice Blend.” The juice blend from Minute Maid, a division of Coca-Cola, is the subject of a years-long lawsuit brought by Pom Wonderful, in which the plaintiff alleges that the labeling of a “flavored blend of 5 juices” is misleading to customers. Pom has previously brought similar lawsuits against competitors like Ocean Spray and Welch’s, but was unable to prove that these products were misleading to consumers.

The noises we make while eating, known as the “crunch effect,” can serve as a natural way to avoid overeating, according to a new study published in the Food Quality and Preference journal. Researchers found that the louder the chewing noises the less food subjects ate during the study. Participants all ate crunchy foods during the study, like cookies, pita chips, and pretzels. Being engrossed in loud television, or a surround-sound experience at the movies, can also make us less aware of how much we’ve eaten — which explains why a jumbo-sized popcorn can disappear over the course of a two-hour blockbuster. Like it or not chewing noises, which so many of us hate to hear, may actually be an important part of diet control.

That's today's daily dish, thanks for watching. Stop by tomorrow for another helping.


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Vegan Mushroom Bourguignon

Savory mushrooms and carrots in a rich red wine sauce over chewy pasta. This is a warm, hearty, and satisfying meal that will please everyone at your table.

Vegan mushroom Bourguignon, you are going to be the dish that gets me over the loss of summer.

Don’t think that I don’t appreciate the change of seasons, I do. In fact fall is one of my favorite seasons—next to summer.

If you live in the Chicago area then you get me. At least I think you do. You see, fall in Chicago—or autumn if you want to be all proper—is like Vail, Colorado in the summer. You wake up to cool, crisp mornings and then the sun shines and it’s seventy two for the afternoon, and just like that, the chilly air returns in time for dinner. Perfect!

But it’s short lived, and then winter blows in.

I love the beginning of winter, only the beginning. The peaceful beauty of the first snow, the exhilaration of the first snow day, Christmas, I love those things, but it’s a looong season, and after the first thrill of winter is over, and everything turns gray, and brittle, and cold, I want summer back.

That’s why this vegan mushroom bourguignonne and I are going to be good friends for the next five to six months. Very good friends.

Bourguignon Bourguignon. Bourguignon. Say it three times fast. I can’t even say it once, correctly anyway. The husband got a kick out of me as I tried to pronounce it with a French accent. Cue the laughter.

But he wasn’t laughing when he took his first bite, no sir, because this dish is no laughing matter. It’s seriously good stuff that will make everyone in the room shut up and eat.

Don’t like mushrooms? I’m kind of guessing that this will change your mind. Why? Because they soak up the red wine and the seasonings and they taste like little slices of French heaven.

They aren’t slimy, or spongy, or anything like you’re probably used to when it comes to mushrooms. These are meaty, delicious, and addicting. For real.

The wine sauce is the captivating star of this show and it turns every ingredient it touches into an academy award winning co-star.

You’ll start out by sautéing the mushrooms in a touch of olive oil, and then the carrots.

Next, you’ll caramelize the onion and shallots. To deglaze the pan you’ll add some vegetable broth and red wine.

To enhance the broth you’re going to want to add some fresh thyme and dried Italian seasoning, salt, and pepper. Finally, let the sauce simmer for forty minutes or so.

Your kitchen is going to smell like a five start French restaurant. There is something to soothing and relaxing about the aroma of red wine and thyme comingling in the air. You won’t even need to drink a glass of wine while you’re cooking, just take deep breaths and smell the sauce and your tensions of the day will melt away.

Smother a pile of fettucine with this vegan mushroom Bourguignon and take your first bite. That wonderfully rich sauce will make you speechless. Not because you’ll have no words to describe it, but because you won’t want to spend any time talking when you could be eating.

Like I said before, this mushroom Bourguignon and I are going to be tight this winter. Its full flavored and comforting red wine sauce will help me make it through the coldest of nights. It might even make me appreciate wearing socks again. And trust me, that’s a big deal, because as you know, I’m all about bare feet and sunshine.

What's your favorite season?

Bare feet or socks?

Do you remember Julia Child making Beouf Bourguignon on her cooking show, The French Chef?


Watch the video: Donald Trump on Letterman, 1986-87 (January 2022).