Zurich schnitzel (vegetarian)

Ingredients for 4 servings:

• 1 half onion(s)
• 1 tbsp butter
• 1 bunch of parsley
• 150 g soy strips, coarse
• 10 tbsp soy sauce
• 100 ml milk
• 200 ml cream
• 100 ml rosé wine
• 230 g mushrooms from the can
• 1 tbsp, heaped cornstarch
• 250 ml water
• 500 g fettuccine Tuscany

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel and finely chop the onion, and sauté it in a pan with the butter. Meanwhile, combine the soy strips with the soy sauce in a bowl. Pour boiling water from the kettle over them until they are completely covered. Let it stand for 10 minutes. Drain the soaking water and add the strips to the pan, deglaze with the wine, and add the cream. Mix the cornstarch with the water and add to the sauce. If the sauce is too thick, add a little milk. Season with salt and pepper. Wash and chop the parsley, and sprinkle it on top. Cook the noodles in plenty of salted water according to the package instructions and serve with the sauce.