Mushrooms & Leeks in Riesling Velouté
This recipe is intended to act as a playful vegan interpretation to the classic Alsatian dish Coq au Vin. I’ve even elected to serve the dish with wide tagliatelle noodles – incorporated into the noodles for the more modern take, or alongside the noodles for a throwback 70’s kind of look and feel.
There are a few items that are important to gather or make ahead of time. I use a dry Riesling wine from the Alsace region of France. Any other dry Riesling wine will work effectively in this recipe but avoid anything that is on the sweet side.
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