Wheaty® Mushroom Steak With Mushroom Paté Sauce

    Ingredients:

    • 2 x 150 g Wheaty® Mushroom Steaks
    • For the sauce:
    • 50 g coconut flakes
    • 1 onion
    • 1 garlic clove
    • 1 – 2 tablespoons olive oil
    • 300 ml soy milk
    • 1 tablespoon flour
    • 1 teaspoon ground ginger
    • 1 pinch sugar
    • 2 x 25 g topastofu® Paté Mushroom

    • Author:

    • Rainer Dörsam

    • Photo:

    • Klaus Gaiser

    Sauté the coconut flakes, onion cubes and garlic in olive oil. Deglaze with the soy milk and let it boil.
    Mix the flour with cold water in a glass, add it to the sauce and season to taste with ginger and sugar. Add the topastofu® Paté Mushrooms and stir the sauce.
    Roast the Wheaty® Mushroom Steaks gently in oil until golden brown for 2 – 3 minutes.
    Serve the Wheaty® Mushroom Steaks with the sauce.

    Tip: When in a hurry, just heat up topastofu® Paté Mushroom with soy milk and roast the Wheaty® Mushroom Steak until golden brown.

    Enjoy your meal!

    Approx. nutritional values per 100g:

    KCal655
    kJ2754
    Protein:42,6
    Carbohydrates35,7
    Fat37,7