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PdfHeat a skillet over medium-high with olive oil.
Brown patties and tenders until well-golden on both sides, and patties are golden and crispy.
Remove to a plate and loosely tent with foil.
Add shallots to TM bowl and slice for 5 sec / Speed 5.
Add 1 tbsp vegan butter + 1 tbsp olive oil and cook for 5 min / 120°C / Speed 1.
Add mushrooms and cook for 5 min / 120°C / Reverse / Speed Spoon.
Add 2 tbsp cognac and cook for 30 sec / 120°C / Speed 1.
Add 300 g Riesling and reduce for 15 min / Varoma / Speed 1 / MC off.
Add stock + vegan cream and cook for 8 min / 100°C / Speed 1.
Add Dijon (if using), white pepper, salt and mix for 10 sec / Speed 3.
You may transfer the sauce to a saucepan at this point
Add tenders to the sauce and warm through for 2–3 min / 90°C / Reverse / Speed Spoon, or stir manually gently if in saucepan.
Stir in chopped chives or parsley.
Optional: Add ½ tsp lemon juice if wine feels flat.
Slice patties about ¾ inches (2cm) wide, on a bias.
To plate:
Spoon sauce + tenders onto the plate or pasta.
Slice patties after crisping, on a bias if possible.
Arrange patties on top.
Either: