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1 packet of Wheaty VEGANKEBAB plain
1 spring onion
olive oil
50 g chanterelle
1 tsp wholemeal wheat flour or cornflour
40 ml vegetable stock
100 ml vegetable cream
1 splash of white wine
1 tbsp chopped parsley
salt, pepper

 

Ragout with a mushroom-cream sauce

Sauté the onion cubes until they are translucent. Briefly fry the VEGANKEBAB plain by adding them. Add the mushrooms and fry for another 1-2 mins.

Dredge with flour and mix everything well.

Deglaze with stock, vegan cream and wine (it is possible without being lumpy by using wholemeal flour).

Let it simmer for a couple of minutes, then season with salt and pepper. Before serving, fold in some parsley!