Vegan Mushroom Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 king oyster mushrooms
- 5 large mushrooms
- 1 onion (s)
- 1 shot white wine
- 250 ml soy cream Cuisine, light
- 1 bunch parsley, smooth
- some oil
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut into slices. Finely chop the onions and parsley and put all the ingredients in a pan with heated oil and fry over medium heat until the ingredients are nice and translucent.
- Then deglaze with a generous dash of white wine and simmer. After a few minutes, the taste of alcohol will have evaporated.
- Now add the vegan cream alternative and season with salt, pepper, freshly grated nutmeg and paprika powder. The spices are of course variable depending on your taste.
- Let the mushroom ragout steep a little over a low heat. Tastes very good with bread dumplings, pasta or rice.
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