French-style mushrooms with shoestring potatoes

Ingredients

• 225 g white mushrooms
• 3 shallots
• 140 ml tomato sauce
• 140 ml dark vegetable broth
• 1 teaspoon chopped parsley
• 1 tablespoon vinegar
• 1 sugar cube (5 g)
• Pepper
• Salt
• 4 potatoes
• A few drops of lemon juice
• 30 g vegan butter
• Olive or sunflower oil, for frying

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of Spanish tomato sauce (tomate frito)

Instructions

1. Chop the shallots very finely and cook them in a saucepan with the vinegar and a pinch of pepper until the vinegar has reduced by half.
2. Add the tomato sauce, broth, sugar and one or two chopped mushrooms. Cook for 20 minutes, add the parsley and lemon and cook for 5 more minutes uncovered.
3. Meanwhile, bake the rest of the mushrooms with the vegan butter.
4. Peel the potatoes and cut them into thin sticks about 3 cm long. Fry them in very hot oil for about 10 minutes, until golden.
5. Put the mushrooms on a very hot dish, pour the sauce over them, scatter the shoestring potatoes on top and serve right away.

Nutrition facts

Approximate, per serving (about 430 g). Calculated with data from USDA FoodData Central.