Cinzia Werner - 22 Jan 2020

Recipe Time! VEGANuary at Brasserie One

Recipe Time!

Have you ever had a meal at a restaurant that tasted SO GOOD, you wished you knew the recipe?

Well, here at Brasserie One we have some delicious dishes available this VEGANuary, and we wanted to share the recipe with you!

Method

Dressing

Combine the dressing ingredients in a bowl and set aside.

Onion Rings

Heat some oil in a pan, then coat the sliced onions in seasoned flour, then dip into the milk and again coat with flour. Place the onion rings carefully into hot oil and fry until golden. Then remove from hot oil, drain off any excess liquid and set aside.

Mushrooms

Fry the onion and garlic in a pan until caramelized and add the shiitake mushrooms.  Fry for a few more minutes and add the Worcestershire sauce, soy sauce, tomato puree & vegetable stock, then braise for  20 minutes.  Add the chestnuts and thicken the sauce with the cornflour mixture, stirring continuously while adding it.  Turn to a low heat to keep warm and proceed to make the polenta.

Polenta

Put the vegetable stock for the polenta into a sauce pan and heat.  Pour the polenta in a steady stream into the hot stock while stirring continuously.  It will begin cooking quite quickly and will thicken rapidly.  Season with freshly ground black pepper.

Dish the polenta onto 2 serving plates and top with the mushrooms and crispy onion rings.

Add the verde dressing to the plate and enjoy your dinner!

Take a picture of your finished meal and tag us on Instagram, Twitter or Facebook so we can share in the fun!

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.