Updated: Feb 14, 2021
A twist on the classic coq au vin made lighter with Riesling white wine. King Oyster mushrooms steal the show in this dish and imitate shredded chicken incredibly well. A simple dish to make, yet it's deeply layered flavours guarantee to impress. Previously an incredibly hard dish to veganise, not anymore!
1 Leek, sliced
1/2 cup vegan bacon bits (I use Vivera)
4 Garlic cloves, crushed
2 King Oyster Mushrooms, caps sliced and steams shredded
6 Chestnut Mushrooms, sliced
1 Bottle of vegan Riesling white wine, 500ml for the dish, the rest for you
2 Bay Leaves
200ml Soya / Vegan single cream (I use Alpro single soya cream)
Salt & Pepper
Dash of nutmeg
Tagliatelle or Fettuccine
Fresh Dill, chopped
In a casserole dish, fry the bacon pieces in a little olive oil until they start to crisp and then add in the sliced leek. Sweat the leek and bacon pieces over medium heat until the leek starts to turn translucent.
To prepare the king oyster mushrooms, cut off the caps, slice these and keep to one side. Next, take two forks and shred the length of the remaining mushroom, pulling apart long pieces. Add the king oyster and chestnut mushrooms to the pan, stirring for a few minutes until they are nicely browned. The more colour you create at this point, the more wonderfully deep flavours your dish will have.