in Recipes

Mushroom pan Rosso

updated

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Ingredients for 2 servings:

  • 500 g jacket potatoes
  • 1 onion(s)
  • 200 g red tofu
  • 250 g mushrooms
  • 100 g tomatoes, dried
  • 2 tbsp soy sauce
  • 50 ml cream (oat cream)
  • salt and pepper

Instructions

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

vegan

Peel the potatoes and cut them into quarters or eighths, depending on their size. Fry them in oil until crispy all over. Season lightly with salt. Set aside. Dice the onion and tofu and fry in oil until the tofu is nice and crispy. Thinly slice the mushrooms, add them to the pan, and fry for about 10 minutes. Deglaze with soy sauce and add the cream. Dice the sun-dried tomatoes, add them, and stir in. Simmer gently for 5 minutes. Season with salt and pepper to taste. Finally, fold in the potatoes, sprinkle with chopped parsley/chives, or similar, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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