No-Coq Au Riesling

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!



Ingredients


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


Method


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.


Add the garlic and sauté for a few minutes then add the white wine to deglaze the pan, dislodging any pieces stuck to the bottom. Cook off the wine until the alcohol evaporates and then add the bay leaves. Season with a good pinch of salt and pepper. Simmer on a low to medium heat stirring occasionally for 20 minutes until reduced slightly.


During the last 5 minutes of cooking gradually stir in the soya cream, a dash of nutmeg and season again to taste.


Once you are ready to plate up, simply garnish with freshly chopped dill and serve over buttered long pasta such as tagliatelle or fettuccine.


H x


I hope you enjoyed this dish if you make it please tag me on Instagram at @hannahsbitchinkitchen I would love to see your versions of this!


Thank you for stopping by to view my recipes, why not have a look at my Stuffed Pasta Shells precipe whilst you're here?

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