Saturday, June 25, 2016

Victoria & Alberts Mushroom Ragout

It's Pescetarian June in the cottage and I couldn't let the opportunity go by without posting a fabulous Disney recipe. First off, pescetarian means eating fish along with a vegetarian diet. I was vegetarian for 7 years before having Doc. (That pregnancy was ALL about red meat!) So this summer we decided for health reasons and being more responsible to the earth, we would spend the month eating pescetarian. I think it's been eye-opening for all of us, each in his or her own way.

Secondly, I have a thing for Victoria and Albert's. We are definitely foodies here in the cottage (especially Doc!) and from the beginning have loved V&A's. Mr. Photos from the Parks and I have been three times, each was outstanding! This is a six course meal with wine pairings if you so desire. It is not to be rushed, everything is elegant, perfectly portioned, and sublime. (The costumed waitstaff is a touch over the top, but hey, it's Disney.) Guests are required to dress up and I love that too. It's one of those special experiences that stays with you. And the coffee "show" at the end of the meal is worth waiting for!

When I saw the abundance of mushrooms in our refrigerator and then ran across this Victoria and Albert's mushroom ragout, I knew it was kismet. I substituted dried thyme for the fresh and used vegetable stock for the beef. Everything else was exactly as written, and it was lovely! We served it over mushroom ravioli. I loved it! Not only was the flavor wonderful, the memories of Victoria and Albert's while I was making it were wonderful to have too.

Give this recipe a try if you are a fan of mushrooms - it's worth the little time it took to put it all together. Until next time, may all your days be filled with fairy dust!

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