Mushroom assortment with soy cream sauce

Ingredients for 3 servings:

• 100 g king oyster mushroom(s)
• 100 g shiitake mushroom(s)
• 100 g mushrooms
• 1 shallot(s)
• 1 onion(s), red
• 300 ml soy cream (Soy Cream Cuisine)
• 3 tbsp olive oil for frying
• 30 g margarine for frying
• 1 tbsp chili salt
• 1 tsp pepper, green, ground
• 1 tbsp lemon juice
• 1 bunch of parsley
• 300 g potatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Peel and dice the potatoes. Cook in salted water until al dente and drain. Trim the mushrooms. Cut the king oyster mushrooms into strips, and slice the shiitake mushrooms and button mushrooms. Peel and dice the shallot and onion. Chop the parsley. Heat the oil and margarine in a large pan. Add the onion, shallot, and mushrooms and season with salt and pepper. Stir-fry for 8 minutes, until they begin to brown. Add the parsley, pour in the cream, and bring to a boil while stirring. Finally, add a squeeze of lemon and season to taste. Arrange the mushroom cream sauce with the potatoes on a plate and serve. The recipe can also be found here on my blog: https://www.vegan-cooking-with-thalija.de/archive/796/img-3678