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Peppered Heura®

30 min
Peppered Heura®


  • 180 g Heura®
  • Ground black pepper
  • Black peppercorns
  • Mushrooms
  • Soy cooking cream
  • 200 ml vegetable stock
  • 1/2 Tbsp margarine
  • Olive oil
  • Salt


  1. Slice up the mushrooms. Add a drop of olive oil and a pinch of salt to a pan, sauté and set aside.
  2. Sauté the Heura® and set aside.
  3. Add to the pan: a tsp of margarine, vegetable stock, soy cream, a dash of ground black pepper and black peppercorns.
  4. Stir over medium heat. When the butter melts and the sauce starts to reduce, put it on low heat.
  5. Stir the sauce for 15 minutes until it reduces to a creamy consistency.
Side dish: Accompany the dish with some baked potatoes.