A delightful and creamy chicken fricassee made with a variety of vegetables and a touch of white wine, perfect for a comforting meal.
Peel and finely chop the onions. Peel the carrots and cut them into small cubes. Drain the mushrooms and asparagus tips, keeping the liquid aside.
Wash the king oyster mushrooms. Separate the caps and set them aside for another use. Use a fork to shred the stems into fine fibers. Repeat for all mushrooms.
In a large pan, sauté the onions and add the king oyster mushrooms for a few minutes. Then add the flour, mix well, and deglaze with a splash of white wine.
Stir in the soy cream, about 250 ml of vegetable broth, carrots, and the bay leaf. Let it simmer gently.
After another 5 minutes, add the mushrooms, asparagus tips, and frozen peas.
