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