French Black Beans and Mushrooms with Gravy Vegan

There's something really satisfying about mushrooms treated in a french preparation. Wine, mustard and thyme are one of those classic combinations that evoke a fine dining experience without the fine dining price tag. 1 pint baby bella mushrooms chopped small 1 can black beans, rinsed 3 cloves garlic, minced 1 tbl tsps soy sauce 2 tbl spicy mustard 2 tsps  prepared, jarred, horseradish (horseradish, vinegar and salt) 1 tbl hot sauce 1/4 cup dry white wine 2 tbls olive oil 2 tsps dry thyme 1 tsp black pepper 2 tsps salt When you cook down mushrooms some kind of molecular magic happens that turns bland, spongy fungi into a delectable culinary powerhouse. Add some wine and a few other components and you've got a deep, dark saucy ragout that will make anything you cover it with irresistible.  It's a simple mixture that yields complex tastes and textures.  It won't take up a lot of your time to make, but you'll have a hard time not eating it all in one sitting.  Start yo

Corn-ered

It was a grilling day again this Sunday. I had half a bag of fresh potatoes left over from last week and did not want to turn on the oven. So I cut them into thick wedges. Simple really. Half the potato and then half it again. Sprinkle with salt and pepper. Roast on the barbecue until charred on at least two sides.

I was able to fit the entire half bag of potato wedges onto my tabletop grill. Roughly 2.5 pounds of potato chunks. They took about 25 minutes. I turned them twice. Some of the smaller wedges took a little less time.

I then grilled two boca burgers and stuck some garlic on top. When I went to flip the boca burgers I removed the garlic and stored it in with the potatoes.

Then we added the cow burgers. Bleck. I put some chunks of garlic on them as well.

I sliced up some of the roasted garlic and put it atop my grilled boca burger and topped it with ketchup all on a freshly purchased bakery bun.

Mom did the same with her cow burger. Except she had garlic and sweet relish.

The potato wedges were crispy and crunchy on the outside and tender within. We had fresh salad as well. With iceburg lettuce, bell peppers, red onion and tomatoes.

I like that grilling keeps the house cool and you can still cook stuff that needs a lot of cooking. The charcoal flavor is nice. I like it best for corn on the cob. I don't feel it adds much to potatoes or anything at all to veggie burgers. But grilled corn on the cob is something to talk about.

I need to try some grilled onions, peppers or pineapple next. Just to discover what that's all about. But some more corn. Without a doubt.