Vegetarian Mushroom Scalloppine Recipe

About this recipe

A delightful vegetarian twist on a classic dish, featuring tender mushrooms in a rich Marsala cream sauce. Perfect for a satisfying dinner.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 400 Ml Kara Coconut Cream
• 2 ltr Figaro Extra Light Olive Oil
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 1.2 Kg Maggi Concentrated Vegetarian Stock
• 16 g Orika Oregano
• 200 ml Japanese Choice Japanese Style Soy Sauce

Instructions

1. 1. Clean and slice the mushrooms thinly. Set aside.
2. 2. In a shallow dish, mix the flour with a pinch of salt and pepper. Coat the mushroom slices lightly in the flour mixture.
3. 3. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Fry the floured mushroom slices in batches until golden brown on both sides. Remove and set aside.
4. 4. In the same skillet, add the vegetarian stock, oregano, and oregano. Cook over medium heat until the liquid is reduced by half, about 5 minutes.
5. 5. Return the browned mushrooms to the skillet and pour in the soy sauce. Simmer gently for 5-7 minutes until the sauce thickens slightly.
6. 6. Remove the skillet from heat and stir in the coconut cream slowly, ensuring it is well incorporated. Stir gently to coat the mushrooms evenly.
7. 7. Serve the mushroom scalloppine warm, garnished with additional thyme if desired. Enjoy!