A delicious vegan dish that mimics the flavors and textures of a classic chicken fricassée, featuring king oyster mushrooms as the main ingredient.
Peel and finely chop the onions. Peel the carrots and cut them into small cubes. Drain the mushrooms and asparagus tips, reserving the liquid!
Wash the king oyster mushrooms and separate the caps from the stems. Use a fork to shred the stems into fine fibers. Repeat with all the mushrooms.
In a large pan, sauté the onions and add the king oyster mushrooms for a few minutes. Then add the flour, mix, and deglaze with white wine.
Stir in the cream, about 250 ml of vegetable broth, carrots, and the bay leaf. Let it simmer gently. After another 5 minutes, add the mushrooms, asparagus tips, and frozen peas.
Season with salt, pepper, lemon juice, nutritional yeast, the reserved liquid from the asparagus and mushrooms, and mustard. Let it simmer for another 5 minutes. The carrots should be tender afterward.
