Edible Anatomy

A Rich Taste of Burgundy

By Charlotte Abrams / Photography By Kathryn Brass-Piper | January 15, 2016
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Mushroom Bourguignon


The French word bourguignon or à la Bourguignonne means in the style of Burgundy—a major culinary and wine region of eastern France. Most gourmands traditionally associate this style with slow cooking in Burgundy wine, yielding a richly flavored and comforting dish. The most widely recognized of such dishes is Boeuf Bourguignon, popularized in America by Julia Child and otherwise known as French Beef Stew.

In my pursuit to re-create a classic Julia Child dish, I couldn’t resist revisiting recordings of her first cooking show, “The French Chef”, and getting a bit nostalgic. My grandfather loved watching Julia Child cook and some of my most cherished memories of him are of us watching hours of her cooking shows together via VHS box sets. Julia certainly inspired him, and he inspired me, so it is with much sentiment that I created my spin of a classic bourguignon.

Julia says anything can be made à la Bourguignonne—lamb, chicken, veal—so I made an array of toothsome and hearty mushrooms the star. This flavorful, rich, and aromatic recipe will satisfy all your classic French cuisine cravings.

Article from Edible Sarasota at http://ediblesarasota.ediblecommunities.com/recipes/rich-taste-burgundy
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