We were going to be making meals fit for a vegetarian with as was stated by our instructor "no fake stuff", as in no faux meat etc. Aaron and I were on our own this time around as our kitchen teammate was absent. First here are the dishes with photos of what the other kitchens made:
|Vegan Eggplant Parm|
|Three Bean Chili|
|Risotto with Braised Vegetables|
Champignons Au Vin
- 8 mushrooms, sliced (we used a variety of them baby bellas, 2 portabellos and a container of white button.
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 T. butter, divided
- 1 T. olive oil
- 1/2 C. red wine
- 1 C. veggie broth
- 3 T. flour
- 3 T. water
- 1 T. fresh parsley, chopped
- salt, pepper (and we used some thyme-because we like it w/our 'shrooms)
Heat oil and 1 T. butter in large skillet over medium high heat. Add garlic and saute until it starts to pop. Add onion and cook til tender. Add mushrooms and cook for about 5 mins. Add broth and simmer until it reduces a little then add wine. Cook for another 5 mins til it reduces a little.
Combine water and flour in small bowl (make a thick slurry) stir it into the mushroom mixture. Season with S & P and stir in parsley.
Serve with rice pilaf on the side. (we used a box mix in class to save time)
|Yum, it was really good if we must say so ourselves|
|Here you go, vegetarian dinner is served, enjoy!|