when i first tried julia child's recipe for beef bourguignon, there was a recipe for sauteed mushrooms that came along with it that taught me a new way to cook mushrooms. normally...i have the kind that's drenched in juices that you spoon on top of your steak. but these mushrooms are not soggy at all! you don't really experience the juiciness until you bite into them. i added some garlic to the recipe, and it makes for a really great afternoon snack!
the key is heating up the butter until it's really hot - and then adding in the mushrooms but making sure not to crowd them! i'm not going to type out the recipe here because it's probably easier for you to read the whole thing. all i did was add in some minced garlic to the first part while the butter+oil is heating up (just be careful to keep moving it around so it doesn't burn).
2 comments:
this looks amazing! you made Julia Child's boeuf bourguignon? was it very hard?
yes...it was probably the hardest thing i've ever tried. haha and i probably won't be making it (her way) again. it just seems like there should be simpler recipes that end up tasting about the same. but these mushrooms are super easy!
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