Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g tofu
- 200 g mushrooms, fresh
- 1 small onion (s)
- 1 clove garlic
- 1 tablespoon flour
- 100 ml vegetable stock
- 100 ml white wine
- 50 ml sweet cream
- 1 tablespoon sour cream
- Salt and pepper, black
- 1 tablespoon parmesan, grated
- 1 tablespoon parsley, freshly chopped
- some butter
Print Recipe
Pin Recipe Instructions
- Cut the tofu into 0.5 cm thin strips, clean the mushrooms and also cut or quarter them. Peel and finely chop the garlic and onion.
- Melt the butter in a pan and lightly toast the onion and garlic. Then add the tofu and then the mushrooms, roast everything well over a high heat. Dust with flour, let it take color for a moment, reduce the heat and deglaze with the stock and wine. Season with salt and pepper and simmer for about 10 minutes. Then add the cream, sour cream, parmesan and parsley, stir well, but do not bring to the boil and season again to taste.
- Rösti, potatoes, ribbon noodles or spaetzle and salad go well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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