Hearty Mushroom Dish
#1
vegetarian
main course
medium
Hubertus Tzschirner
INGREDIENTS FOR 4 PERSONS
• 100 g Shiitake mushrooms (or other type of mushroom), cut into quarters
• 200 g stone mushrooms, cut into quarters
• 200 g pearl onions, cut into quarters
• 3 tablespoons olive oil for frying
• 2 pinches of cajun spice (Ingo Holland)
• 1 tsp. ducca spice (Ingo Holland)
• Tomami Umami
• 50 ml white wine
• 2 sprigs of thyme, washed
• 2 sprigs of rosemary, washed
• 200 ml (vegan) cream
• 100 g chestnuts, cooked and halved
• 2-3 spring onions, cut into fine rings
• sea salt, pepper
• 140 g Vegini cubes
INSTRUCTIONS
Fry the mushrooms, onions and shallots in olive oil. Season with Cajun and Ducca spices; deglaze with Tomami Umami and pour over the white wine. Add rosemary and thyme sprigs and cream and simmer. Finally, add the chestnuts and spring onions. Season with salt, pepper and Tomami. To add a vegan meaty taste, use Vegini cubes fried in olive oil as a topping.
