Mushroom and chestnut sauce

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 10 g porcini mushrooms, dried
• 250 g fresh mushrooms, e.g. button mushrooms
• 1 pack of chestnuts, cooked
• 15 g paprika powder
• 50 ml red wine
• 2 tbsp soy sauce
• 2 tbsp butter
• 300 ml vegetable stock
• 10 g cornstarch
• 10 g cane sugar
• 50 g whipped cream, or soy cuisine

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Soak the dried porcini mushrooms in boiling vegetable stock for at least 20 minutes and strain through a coffee filter, reserving the soaking liquid. Sauté the onion in the fat with the crushed garlic, add the porcini mushrooms and sprinkle with paprika powder, and brown while stirring until a nice brown sauce base forms. Add the fresh mushrooms and fry briefly, then deglaze with the red wine. Add the vegetable stock and simmer for 10 minutes. Add the chestnuts and season with soy sauce, cane sugar, salt, and pepper, and thicken with the cornstarch. Finish with cream or soy cuisine. Serve with red cabbage and boiled potatoes, or perhaps potato or bread dumplings. An ideal Christmas main course for vegetarians, and with soy cuisine, also for vegans.