- 500 g Oyster mushroomssliced into 1-cm strips
- 3 tbsp Vegan margarine
- 1½ tbsp Chicken seasoning mix
- 6 Shallotspeeled and chopped
- 3 cloves Garlicpeeled 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 Chivesfresh
- a large handful of Parsleyfresh flat-leaf parsley
- 250 ml Vegan single Cream
- Black pepper
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:
Steps to make ‘Chicken’ Supreme
Fry shallot and garlic
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
Add remaining ingredients