Heura with Lemon
This recipe reminds me of the typical lemon chicken you eat in a Chinese restaurant. It's incredibly delicious!
Preparation time: 25 minutes
Rations: 2 INGREDIENTS
- 2 heura trays.
- 3/4 of a large glass of vegetable broth.
- 1/2 glass of sweet white wine.
- Juice of half a lemon.
- 1 onion.
- 2 handfuls of mushrooms.
- Cornstarch.
- Honey or erythritol (or both).
- Black pepper.
PREPARATION
- Coat the heura in cornstarch. Sauté in a skillet over medium-high heat to brown them well. Booking.
- Cut an onion into squares and sauté in the pan until it caramelizes.
- Add the mushrooms and cook until they stop releasing water.
- Add the white wine and cook for a few minutes until the alcohol evaporates.
- Add the vegetable broth and lemon juice. Let it cook for a few minutes.
- Add the sweetener to taste and the black pepper. Mix well.
- Finally, add the reserved heura and cook until the sauce thickens.
- Tip: add a teaspoon of honey and a tablespoon of erythritol so that the honey does not eat up all the flavor of the recipe.
Recipevegan, gluten free, meal
