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MSGID: 35457.fidonet_cooking@1:105/500 2dd16e31
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Seared Seitan With Cremini Mushrooms & Red Wine
 Categories: Vegetarian
      Yield: 4 Servings
 
      1 tb Olive oil
      1 lb Seitan; cut into 1/2" wide
           - by 1/4" thick strips
      2    Shallots; up to 3, minced
      1 cl Garlic; minced
      8 oz Cremini mushrooms; sliced
    1/2 c  Dry red wine
      1 c  Vegetable broth
      1 tb Worcestershite sauce
      2 ts Tomato paste
      1 ts Dijon mustard
      1 ts Fresh thyme; minced -OR-
    1/2 ts Dried thyme
           Salt
           Black pepper; freshly ground
 
  Heat the olive oil in a large skillet over medium-high heat. Add the
  seitan and cook until browned on all sides, about 5 minutes. Using a
  slotted spoon, transfer to a plate and set aside.
  
  In the same skillet, cook the shallots, stirring, until softened,
  about 2 minutes. Add the mushrooms and wine and simmer, stirring, to
  reduce the liquid slightly, about 4 minutes. Using a slotted spoon,
  transfer the mushrooms to the plate with the seitan.
  
  Add the broth, Worcestershire sauce, tomato paste, mustard, and thyme
  to the skillet, stirring to blend. Increase the heat to high, and
  bring to a boil. Reduce the heat to medium and simmer until the
  liquid is reduced by half, about 5 minutes. Return the seitan and
  mushrooms to the skillet and season to taste with salt & pepper. Cook
  until heated through, 2 to 3 minutes. Serve hot.
  
  Goes well with noodles, rice, or potatoes.
  
  Recipe by Vegan Planet by Robin Robertson
 
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