Discover the magic of gourmet vegan cuisine with our shiitake mushroom-based minced ‘meat’ that’s a game-changer for plant-based diets. The culinary wizardry lies in a splash of red wine, which infuses this dish with the sumptuous flavors reminiscent of classic French dishes like Boeuf Bourguignon and Coq au Vin.
Prepare to be captivated by how a single ingredient can elevate your meal to new heights. Each bite offers a symphony of rich and intricate flavors, paired with an aroma that’s both earthy and elegant, bridging the gap between rustic charm and culinary sophistication.
This recipe is not only a delight for the senses but also a breeze to prepare. In no time, you’ll have about 500g of exquisite vegan minced ‘meat’ that promises to transform your meals. Join us in the kitchen and let’s create a masterpiece that’s as kind to your palate as it is to the planet!”
INGREDIENTS:
400g of fresh shiitake mushrooms 3 cups 1/2
4 Tbs of vital wheat gluten flour
2 Tbsp of olive oil
1/2 tsp of onion powder
1/2 tsp of garlic powder
1 Tbs of soy sauce
4 Tbs of red wine
UTENSILS
A Blender of a food processor.
A knife and a chopping board
A fork
A salad bowl
Voilà!
Cheers! Lionel.
Follow me on Instagram @myveganprovence
Music credits:
#VeganCuisine #GourmetVegan #ShiitakeMagic #PlantBased #VeganCooking #FrenchTwist #VeganRecipes #SustainableEating #CulinaryWizardry #EasyGourmet #VeganMeat #MushroomMincedMeat #RedWineInfusion #VeganFineDining #EcoFriendlyMeals #VeganLifestyle #CookingChannel #Foodie #RecipeShare #KitchenCraft #EarthToTable #VeganGourmet #TasteTheChange #ElegantEats #VeganFrance #CuisineArt
What is a good substitute for the gluten? Can flour be used. Just trying to avoid such a big amount of gluten if possible.
Nice meat alternative – I agree, red wine along with Shiitake and soy sauce make a great “meaty” flavor! I can’t wait to see how else you will use it 🙂
Red wine is my secret too 😉 I love making mini sausage rolls with this mince meat. I also made burgers the other day with this recipe, but I added some gluten (the kind you find in liangpi noodles). Gave it a really great texture!
Bonjour Lionel, I made this recipe today and noticed a few things. First, my burgers did not stay round and broke easily. I wasn’t able to make burgers. Could it be because I did not press hard enough on them while shaping them? or should I put more gluten flour? (I followed the same dosage as you)
Second, I read that shitake mushrooms are not to be eaten undercooked for health reasons, but when cooking patties, the inside does not get cooked much. Should I maybe cover them while cooking? I am afraid it will bring too much water out of the patty.
Third, I liked the taste very much but my family members thought the mushroom flavor was too strong. What could I add to it? I see that you added other things to it to make a burger but you do not share what are those ingredients. I saw fried onions, parsley.. Thank you So much!
Nice!