A delightful vegan twist on the classic chicken fricassee, using king oyster mushrooms for a similar texture and flavor.
Peel and finely chop the onions. Peel the carrots and cut them into small cubes. Drain the canned mushrooms and asparagus tips, keeping the liquid.
Wash the king oyster mushrooms, remove the caps, and set them aside for another use. Use a fork to shred the stems into fine fibers.
In a large pan, sauté the onions until translucent, then add the shredded king oyster mushrooms and cook for a few minutes.
Add the flour to the pan, mix well, and deglaze with a splash of white wine.
Stir in the soy cream, vegetable broth, carrots, and bay leaf. Let it simmer gently.
After 5 minutes, add the canned mushrooms, asparagus tips, and frozen peas to the pan.
Season with salt, pepper, lemon juice, nutritional yeast, the reserved mushroom and asparagus liquid, and mustard. Let it simmer for another 5 minutes until the carrots are tender.
Serve the fricassee with cooked rice and garnish with fresh parsley if desired. Enjoy your meal!
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