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🍽️ Creamy Mushroom Pan with Soy Cream

236 kcal · 30 min · 4 servings

Ingredients

• 150 g mushrooms
• 75 g king oyster mushrooms
• 75 g shiitake mushrooms
• 2 garlic cloves
• 1 small onion
• 1.5 tbsp rapeseed oil
• 1 tsp tomato paste
• 1 tbsp paprika powder (hot)
• 125 ml classic vegetable broth
• 100 ml soy cream
• 100 g pearl onions (jar; drained weight)
• 0.5 bunch chives
• 2 sprigs sage
• salt
• pepper

Instructions

1. 1. Clean the mushrooms thoroughly with a brush.
2. 2. Cut the mushrooms in half or quarters depending on their size.
3. 3. Peel the garlic clove and the onion.
4. 4. Mince the garlic very finely.
5. 5. Dice the onion finely.
6. 6. Heat a large non-stick pan without oil.
7. 7. Fry the mushrooms in it, turning frequently, for about 4 to 5 minutes until brown.
8. 8. Add some oil to the pan.
9. 9. Add the diced onions and the minced garlic.
10. 10. Sauté the vegetables for another 2 minutes.
11. 11. Stir the tomato paste into the pan.
12. 12. Let the tomato paste sweat briefly.
13. 13. Sprinkle paprika powder over the mixture.
14. 14. Pour the vegetable broth into the pan.
15. 15. Pour the soy cream into the pan.
16. 16. Drain the pearl onions from the jar.
17. 17. Add the pearl onions to the pan.
18. 18. Bring the sauce to a boil.
19. 19. Reduce the heat to medium and cover the pan.
20. 20. Let the mushrooms simmer for about 4 minutes.
21. 21. Wash the chives and the sage under running water.
22. 22. Shake the herbs dry.
23. 23. Pluck the sage leaves from the stems.
24. 24. Cut the chives into fine rings.
25. 25. Finely chop the sage leaves.
26. 26. Add the chives and the sage to the sauce.
27. 27. Season the mushroom pan with salt and pepper to taste.
28. 28. Serve the mushroom pan hot immediately.

Nutrition per serving

• kcal: 236
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 18 g