It’s starting to feel like fall in Seattle, and while I’m still enjoying summer vegetables from the garden, I’ve been craving a cool evening and a great fall meal.
This recipe is a vegetarian version of the classic french dish made famous in the US by Julia Child. If you are not a fan of meat facsimiles, but still want to keep this vegetarian, you could omit the the Gardien beefless tips, and double the mushrooms. You wouldn’t get the same meaty texture though.
