Mushrooms and wine is a winning combination. The mix of flavors you obtain is palatable and satisfying, so much so that all the other flavors will melt in your mouth. This hearty dish can be prepared with all types of mushrooms – even of different types. I chose Portobellos because they are large and meaty, so you can get large slices. It’s completely up to your taste!
Here, mushrooms are cooked in vegetable broth, soy cream and white wine. To add some texture I also added vegan chicken mince. If you want a stronger taste, you can add a teaspoon of Cognac before serving.
Here’s how to prepare it.
- 6 large Portobello mushrooms
- 1 tablespoon non-dairy butter
- 3 green onions
- ½ cup vegan chicken mince
- 1 cup vegetable broth
- 1 cup white wine
- ¼ cup soy cream
- Pinch of salt and pepper
- Pinch of minced parsley
- 2 teaspoons Cognac (optional)
Rinse well the mushrooms and cut them into large slices. Rinse the green onions, chop off the ends and slice them. Transfer the green onions to a large skillet together with the non-dairy butter. Heat to low and stir every now and then, until the butter is completely melted. Add the vegan chicken mince and cook for a couple of minutes. Finally, add the mushrooms and cook for 10 minutes over a medium heat.
Season with salt and pepper, then add the wine, vegetable broth and soy cream. Cook for another 15 minutes or until the liquids evaporate.
Take off the heat. If you want to add the Cognac, do that now. Stir well and then transfer to the serving plates or bowls. Garnish with some minced parsley ans serve hot.
Enjoy your mushrooms as is or accompanied by some whole wheat crusty bread.