„Coq au riesling“ with Plant-based Filet (Chicken Style)

approx. 50 Min.
Total time
approx. 30 Min.
Preparation time


10 pcs.

«The Green Mountain»-Filet (Chicken Style)

Ingredients for the Riesling mushroom sauce:

1200 g

mixed mushrooms, e.g. mushrooms, herb saitlings, chanterelles.

150 g

Zwiebeln, gewürfelt


cloves of garlic, chopped

250 ml

Riesling, dry

600 ml

vegetable stock or mushroom stock

500 ml

vegan cream alternative

40 g

mustard, grainy


organic lemon

10 g

parsley, chopped

other ingredients:



1500 g

boiled potatoes

Herbs to garnish

vegetable oil

salt, pepper

So, here’s what you do:


Cut the mushrooms into bite-sized pieces and fry them until hot. Add the onions and garlic and fry briefly.


Deglaze with Riesling and reduce. Add the vegetable stock and simmer for 15 minutes. Finally, add the vegan cream alternative, reduce to a creamy consistency and refine with the mustard.


Season to taste with lemon juice, salt and pepper and finish with finely chopped parsley.


Fry «The Green Mountain»-fillet (chicken style) over medium heat in a little vegetable oil for about 3 minutes on both sides until golden, adding a little rosemary.


Serve the Riesling mushroom sauce with the «The Green Mountain»-Plant-based Filet (Chicken Style), add the boiled potatoes and garnish with herbs.

Tip: Ideally, sear both sides of the Plant-based Filet (Chicken Style) and let it cook on a low heat directly in the mushroom sauce. The mushroom sauce can also be prepared without alcohol, simply replace the Riesling with vegetable stock.

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