Have you heard of Julia Childs, I have read the story and watched the film. And see a copy of her book, it is a tomb, and an expensive one at that.
But I love the story behind an American learning to cook in France! Her recipe is of course Beer bourguignon and takes hours to cook. This version I think is just as good, big juicy mushrooms give a meaty texture and the flavours, I think are great! If you need meat, just swop and add it and reduce the mushrooms.
Ingredients olive oil (to add to pan a couple of times) 2lb mushroom, good meaty type 6 large carrots 3 shallot onions 2 garlic cloves 1/2 pint vegetable stock 1/2 pint good red wine 2 tbsp tomato paste 2 garlic cloves salt & pepper 2 tbsp fresh thyme (or dried if needed) 2 tbsp Italian herbs 2 tsp cornflower enough pasta for 4, fettucine it good or potatoes to make jacket potatoes
Method slice the mushrooms into big chunks slice the carrots into big chunks slice the onions chop the garlic into small pieces then we are ready to cook!! heat a heavy bottom pan, add some oil and add the mushrooms, and sauté until brown take out of the pan, put some more oil into the pan add the carrots and cook until they are browned, then add the onions, cook until they are browned add the garlic and cook for a minute then add the vegetable stock, tomato puree, herbs and wine. add the cornflower and stir in, this will thicken the sauce add back in the mushrooms. turn the heat down on the pan simmer for 20 to 30 minutes giving a stir every now and then. Either cook jacket potatoes or pasta to go with it.
I feel it has to be eaten with red wine!