Oyster mushroom ragout with tomato and onion vegetables – vegan

Ingredients for 3 servings:

• 400 g oyster mushrooms
• 1,200 g beefsteak tomatoes, preferably firm
• 450 g onion(s)
• 1 tsp chili paste (e.g. Sambal Oelek or similar)
• 3 cloves garlic
• 3 tbsp olive oil
• 1 tsp salt
• 200 ml white wine
• 2 tsp, heaped potato starch or corn starch, stirred into 4-5 cl water until lump-free

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Wash the tomatoes, remove the stems, and cut the flesh into thumb-thick pieces. Peel the onions and cut into pieces. Clean the oyster mushroom clusters where necessary, trimming off any stem ends and peeling any individual mushrooms from the cluster. Heat 1 tablespoon of oil in a wok, add the tomato pieces, fry briefly for a maximum of 3-4 minutes, turning frequently. Remove while still firm and translucent, place in a bowl, and let it simmer. Heat 1 tablespoon of oil in a wok, add the onion pieces, fry briefly for a maximum of 3-4 minutes, turning frequently. Remove while still firm and translucent, add to the tomatoes in the bowl, and let it simmer. Heat 1 tablespoon of oil in a wok, add the mushrooms, fry for a maximum of 5 minutes, turning frequently. Then add the tomatoes and onions again, stir in the chili paste and salt, press in the garlic, and fry for another two minutes at high heat, stirring frequently. Then deglaze with 200 ml of white wine, reduce the heat, and stir in a little more olive oil if desired. Season with salt and chili, if desired. Stir the prepared starch solution thoroughly again and then stir it into the dish, stirring several times until the liquid has thickened slightly (!). Let it simmer for another 10 minutes at low heat with the lid closed. Delicious with rice or pasta, but even better on its own with a green salad and a glass of white wine.