Delicious Mock Filets Recipe with a Twist

This mock filets recipe is perfect for those who want to enjoy the taste and texture of filet mignon without using actual meat. Made with mushrooms and tofu, this vegetarian dish is both flavorful and satisfying. Seasoned with aromatic herbs and spices, these mock filets are pan-seared to perfection and served with a rich mushroom sauce. Whether you are a vegetarian or simply looking for a healthy and delicious alternative to traditional filet mignon, this recipe will not disappoint.

Ingredients

• 2 cups of sliced Portobello mushrooms
• 1 cup of crumbled tofu
• 1/4 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of chopped fresh basil
• 2 tablespoons of chopped fresh parsley
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 cup of vegetable broth
• 1/2 cup of heavy cream

Directions

1. In a food processor, pulse the mushrooms until finely chopped.
2. In a large mixing bowl, combine the chopped mushrooms, crumbled tofu, breadcrumbs, Parmesan cheese, basil, parsley, garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper. Mix well.
3. Shape the mixture into four patties, resembling filet mignon.
4. Heat the olive oil in a skillet over medium heat.
5. Cook the mock filets for about 4 minutes on each side, or until golden brown.
6. Remove the mock filets from the skillet and set aside.
7. In the same skillet, add the vegetable broth and bring it to a boil.
8. Reduce the heat to low and stir in the heavy cream.
9. Simmer the sauce for 5 minutes or until it thickens slightly.
10. Season the sauce with salt and pepper to taste.
11. Return the mock filets to the skillet and cook for an additional 2 minutes, allowing them to absorb the flavors of the sauce.
12. Serve the mock filets hot with the mushroom sauce on top.

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