Vegetarian Chicken in Creamy Mushroom Sauce
Indulge in the hearty comfort of this Vegetarian Chicken in Creamy Mushroom Sauce, a mouthwatering twist on the classic dish that's entirely plant-based! This recipe pairs tender vegetarian chicken pieces with a luscious, creamy mushroom sauce infused with garlic, shallots, and fragrant thyme. Sautéed golden mushrooms create a rich depth of flavor, while a velvety blend of vegetable broth and heavy cream ensures every bite is irresistibly smooth and satisfying. Ready in just 45 minutes, this dish is perfect for weeknight dinners or special occasions. Served over rice, pasta, or mashed potatoes, it's a crowd-pleasing addition to any table. Whether you're a vegetarian or simply exploring plant-based options, this recipe offers gourmet flavors that everyone can enjoy.
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Recipe Information
Ingredients
- 500 grams vegetarian chicken pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 250 grams white button mushrooms
- 3 garlic cloves
- 2 shallots
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add vegetarian chicken pieces and cook for 5-7 minutes until golden brown. Remove from the pan and set aside.
In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the sliced mushrooms. Sauté for 4-5 minutes or until they are tender and browned.
Finely chop the garlic and shallots. Add them to the mushrooms and cook for an additional 2 minutes until fragrant.
Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for about 1-2 minutes, allowing the flour to lightly toast.
Slowly pour the vegetable broth into the skillet while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Add the dried thyme, black pepper, and salt. Let the sauce simmer gently for 5 minutes, stirring occasionally.
Return the cooked vegetarian chicken pieces to the skillet, making sure they are well-coated with the mushroom sauce.
Cook for an additional 2-3 minutes to heat through and allow the flavors to meld together.
Garnish with freshly chopped parsley before serving. Serve hot over rice, pasta, or mashed potatoes, as desired.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 20.5 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2646 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
