John Myers
Soy Strips with Mushrooms
The perfect soy strips with mushrooms recipe with a picture and simple step-by-step instructions.
- 150 g Coarse soy strips
- 80 ml Soy sauce
- 1 Pc. Bay leaf
- 1 Pc. Organic lemon
- 1 bunch Parsely
- 400 g Mushrooms
- Olive oil
- Salt pepper
- 200 ml Dry white wine
- 200 g Cream, e.g. Cremefine or spelled cream
- 1 tbsp Food starch
- Cream cheese as desired
- Let the soy slices simmer with 300 ml water, bay leaf and soy sauce in a saucepan for about 10 minutes. Then drain and let cool down a bit, then squeeze out well.
- Quarter the mushrooms, finely chop the parsley. Wash the lemon with hot water, dry it and rub the peel. Cut in half and squeeze out one half.
- Heat the oil in a large pan. Fry the soy strips vigorously for about 10 minutes, then remove and set aside. Fry the mushrooms in the remaining frying fat for a few minutes. Deglaze with the white wine and reduce a little. Then add the cream. Bring to the boil and then stir in the cornstarch mixed with 3 tablespoons of cold water. Simmer for a few minutes until the sauce is creamy.
- Add soy slices and lemon zest. Season with salt and pepper. Simmer for a few more minutes. Finally stir in lemon juice and parsley. If you like, you can stir in 2 tablespoons of cream cheese.
- Cut the remaining lemon halves into wedges and serve with the dish. This fits z. B. Baguette
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