‘Chicken’ Supreme

meat free Monday recipe
Meat free Monday recipe
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500 g Oyster mushrooms sliced into 1-cm strips
3 tbsp Vegan margarine
1½ tbsp Chicken seasoning mix
6 Shallots peeled and chopped
3 cloves Garlic peeled and chopped
3 tbsp Plain flour
200 ml Dry white wine
500 ml Vegetable stock
1 tsp Dijon mustard
1 tsp Herbes de Provence
200 g Green beans
a small handful of Chives fresh
a large handful of Parsley fresh flat-leaf parsley
250 ml Vegan single Cream
To serve:
Black pepper
Baguette sliced

Nutritional information

  • To serve:

‘Chicken’ Supreme


This ‘Chicken’ Supreme recipe is a super delicious dish to add to your midweek cooking. It is a perfect meal for one of your meat free days as despite what the name suggests, it contains no meat whatsoever! The oyster mushrooms deliver both texture and flavor. To make this dish vegan, I use vegan cream and margarine and add vegan friendly seasoning mix.

To make this dish, start by stir frying oyster mushrooms. Remove the mushrooms from the pan and set aside. Fry the shallot and garlic in the same pan before stirring in flour. Add wine, stock, mustard and herbes de Provence. Add beans and cook through. Return the mushrooms to the pan with cream and chopped parsley. Serve garnished with chives, parsley and black pepper.

To make ‘Chicken’ Supreme, you will need the following ingredients:

Ingridiens for ‘Chicken’ Supreme

Steps to make ‘Chicken’ Supreme


Cook mushrooms


Place 2 tablespoons of the vegan margarine in a casserole pan over medium-high heat. Add 500 grams of sliced oyster mushrooms. Add 1 ½ tablespoons of seasoning. Stir fry for 15–20 minutes, until the mushrooms are crispy. Once cooked, transfer the mushrooms to a plate and set aside.


Fry shallot and garlic


Reduce the heat to medium. Place the remaining tablespoon of vegan margarine in the hot pan. Add chopped shallots and garlic. Fry gently for 4 minutes, stirring occasionally.


Make sauce


Add 3 tablespoons of flour. Stir and cook for 2 minutes. Gradually add 200 milliliters of wine, stirring quickly to ensure the flour doesn’t clump. The wine will deglaze the pan and gather as much flavour as possible. Simmer gently for 1–2 minutes, before stirring in 500 milliliters of stock and 1 teaspoon each of mustard and herbes de Provence.


Add green beans


Trim the ends off the green beans and place them in the pan. Simmer the mixture for 10 minutes, until the beans are cooked through but still have a good bite left to them.


Prepare herbs


As the sauce cooks, chop a small handful of fresh chives. Pick the leaves from a large handful of fresh flat-leaf parsley and chop.


Add remaining ingredients


Add most of the parsley, the cooked mushrooms and pour 250 milliliters of vegan single cream to the pan. Continue to cook for 1–2 minutes. Season to taste with salt and pepper.




Sprinkle with the chopped chives, the remaining parsley leaves and freshly ground black pepper. Serve alongside slices of fresh baguette.

This ‘Chicken’ Supreme is a delicious chicken free dish which makes an excellent meat free meal. If you try this recipe, please come back to leave a review to let me know what you think.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Great recipe for my meatless Monday!

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