The amazing Sara Marian had a story there yesterday.
I got this recipe from the New York Times Cooking web page, but I didn’t follow it, so did I get it from the New York Times Cooking web page, or didn’t I? #Schroedinger’sRecipe
ANYWAY, I cooked some shiitake mushrooms (any kind would do) in a dry pan, took them out, and used the same pan for the rest of the stuff. I probably used butter, since I was cooking for #4 Daughter, the amazing Sara Marian, and she is all about the butter. Otherwise, use vegan margarine or whatever you like. Heat the butter (or whatever) and cook some onions and leeks. Stir in a tablespoon or so of flour and some salt and pepper. Add some red wine and some broth (veg or chicken or beef or mushroom, as you please), and stir it until it’s gravy-ish (or, if you’re French, saucy). Add the mushrooms, and continue cooking until it’s how you like it.
As you see, I served it over noodles, but you could have it over mashed potatoes or polenta or bread or whatever. I went outside and picked a sprig of parsley to gussy it up.
You could totally add some chicken or thin-sliced beef, but we liked it just fine vegan. (Oh–I guess the noodles probably weren’t vegan, come to think of it.)
I’m getting my COVID booster shot today, so fingers crossed.
A WRITING PROMPT FROM ME TO YOU: Saucy