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Mushroom and pepper skillet with gypsy sauce

Mushroom and pepper skillet with gypsy sauce

Main dishes

The vegetarian version of the German “tsigane” sauce: sautéed mushrooms, bell peppers, and onions, bound in a roux seasoned with jalapeños, mustard, and s…

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Recipe from NeuerNutzer2009, Fasten, Klaus Eifert and 2 other contributors, adapted by Recette de cuisine · · updated on

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This vegetarian schnitzel is a vegetarian version of the “Seitan-Bratling.” It’s easy to make and suitable for all tastes.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodpan
  • Estimated cost$7.94 $1.99 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $2.03
  • $3.19
  • $0.41
  • $0.13
  • $0.13
  • $0.08
  • $0.03

roux

  • $0.28
  • $0.05
  • $1.46

Optional

  • $0.06
  • $0.09

Prices from US supermarkets for 10 of 12 ingredients; Belgian prices for the rest.

Directions

  1. Chop the mushrooms, bell peppers, and onion into pieces and sauté them in the oil. ≈ 8 min
  2. Salt, pepper, and add the finely chopped jalapeños. ≈ 2 min
  3. In a saucepan, melt the butter, add the flour, then pour in the broth while whisking to create a brown sauce.
  4. Pour the vegetable cooking liquid into the sauce, followed by the vegetables. ≈ 3 min
  5. Marinate in soy sauce, mustard, and, if desired, ketchup and some crushed garlic. ≈ 3 min

The bill

Mushroom and pepper skillet with gypsy sauce

  • 400 g of mushrooms$2.03
  • 2 bell peppers$3.19
  • 2 onions$0.41
  • 2 tablespoons of oil$0.13
  • 2 tablespoons of soy sauce$0.13
  • 1 tablespoon of mustard$0.08
  • salt and pepper$0.03
  • 30 g of butter$0.28
  • 30 g of flour$0.05
  • 400 ml of vegetable stock$1.46
  • 1 tablespoon of ketchup$0.06
  • 1 clove of garlic$0.09

Total$7.94

that's $1.99 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of mushrooms
  • 2 bell peppers
  • 2 onions
  • 2 tablespoons of oil
  • 1 to 2 jalapeño peppers
  • 2 tablespoons of soy sauce
  • 1 tablespoon of mustard
  • salt and pepper
  • 30 g of butter
  • 30 g of flour
  • 400 ml of vegetable stock
  • 1 tablespoon of ketchup
  • 1 clove of garlic

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