There is a direct link between eating healthier and a healthy planet. Scientists warn that 20% to 30% of global green house gases may be attributed to growing crops, raising livestock, fishing, and transporting all that food to our plates. This recipe seeks to satisfy meat lovers and convert them to more plant based meals that taste extraordinary.
The added benefit of lowering man’s carbon footprint while cooking the way we love most: outside over a wood-fired OFYR grill makes the task easier. Mushrooms, with their umami savory flavor and rich, meaty texture are the perfect specimens for initiating a change in dietary behavior, one plate at a time. This made on the OFYR (easily adaptable to stove and oven), French melt-in-your-mouth riff, is full of traditional textural abundance, classic depth of slow cooked flavor, and is every bit as comforting and satisfying as the original Auguste Escoffier, beefy recipe. This is an abundantly rich and colorful recipe worthy of a family Sunday supper, an entertaining palate-pleasing and surprising main course, and a holiday feast option for vegetarians.