Recipe from Luya
We make Luya in Bern, but we nevertheless love a good Züri-Geschnetzlets. With this recipe you can ditch the famous Kronenhalle and enjoy your home-made version. Our Luya is super juicy and creamy! For a some color on the plate serve it with seasonal veggies and a crunchy Rösti potatoes.
175 g Luya Bio-Chunks BBQ or Nature
1 small onion or 1 shallot
200 g button mushrooms
100 ml vegan white wine
100 ml vegetable broth
250 ml soy cream or coconut cream
1 tbsp cornstarch or flour
Seasoning: Salt, pepper, lemon juice
1. Prepare the vegetables
Finely dice the onions and thinly slice the mushrooms
2. Sauté the Luya Bio-Chunks
Dredge the Luya Bio-Chunks in cornstarch or flour. Heat some oil in a non-stick pan, then add the Luya Bio-Chunks. Sauté over medium heat until the chunks have an even, golden color. Remove the sautéed chunks from the pan.
3. Prepare the sauce
Leave the pan on the stove and reduce the heat to low, add some oil, and then sauté the diced onion for at least 10 minutes. The onion should be translucent, but should not start browning. Now add the sliced mushrooms, increase the heat to medium-low, and sauté for another 10 minutes or so. The mushrooms may start to brown.
Add some more oil and sprinkle the onion and mushroom mixture with cornstarch or flour. Stir to combine, sauté briefly, then increase the heat to medium-high and deglaze with the white wine. Cook until the white wine is reduced by at least half. Then add the vegetable broth and soy cream.
Before serving: Season to taste, add the Luya Bio-Chunks back to the sauce, and bring it all to a simmer briefly to heat everything through.
Serve with potato pancakes, pasta, seasonal vegetables, or simply with crusty bread.
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