10 pcs. | «The Green Mountain»-Filet (Chicken Style) |
1200 g | mixed mushrooms, e.g. mushrooms, herb saitlings, chanterelles. |
150 g | Zwiebeln, gewürfelt |
2 | cloves of garlic, chopped |
250 ml | Riesling, dry |
600 ml | vegetable stock or mushroom stock |
500 ml | vegan cream alternative |
40 g | mustard, grainy |
1 | organic lemon |
10 g | parsley, chopped |
optional | rosemary |
1500 g | boiled potatoes |
Herbs to garnish | |
vegetable oil | |
salt, pepper |
1.
Cut the mushrooms into bite-sized pieces and fry them until hot. Add the onions and garlic and fry briefly.
2.
Deglaze with Riesling and reduce. Add the vegetable stock and simmer for 15 minutes. Finally, add the vegan cream alternative, reduce to a creamy consistency and refine with the mustard.
3.
Season to taste with lemon juice, salt and pepper and finish with finely chopped parsley.
4.
Fry «The Green Mountain»-fillet (chicken style) over medium heat in a little vegetable oil for about 3 minutes on both sides until golden, adding a little rosemary.
5.
Serve the Riesling mushroom sauce with the «The Green Mountain»-Plant-based Filet (Chicken Style), add the boiled potatoes and garnish with herbs.
Tip: Ideally, sear both sides of the Plant-based Filet (Chicken Style) and let it cook on a low heat directly in the mushroom sauce. The mushroom sauce can also be prepared without alcohol, simply replace the Riesling with vegetable stock.