Dateline: Thur 03 Sept. Events over on the campus of the University of North Carolina during the opening days of September waylaid a planned get-together for UNC chums back on the first Thursday of the month. I was certainly disappointed that we had to postpone but it was an excuse to pivot to a fun meal that I've only made twice before: mushroom and shallot Salisbury steak. Elevated well beyond anything you'd get at a roadside diner in a rural enclave, pushed to a dreamy fine-dining experience, this hearty take on a basic main item was a glorious scene-stealer on the plates that night. Of course, the roasted haricots verts were nothing to sneer at, and some leftover cumin-coriander cauliflower florets were welcomed guests, too. It was a scrumptious meal with all the right feels.
”Mushroom and Shallot Salisbury Steak,” by Jesse Szewczyk. In Bon Appétit, October 2024, p. 18.
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