Prep 10 mins
Cook 15 mins
Don't know the source--my brother made this for Thanksgiving. Serve with rice or noodles.
- 16 ounces seitan, medallions drained, rinsed and patted dry
- 3 tablespoons olive oil
- 1 tablespoon garlic, chopped
- 8 ounces mushrooms, sliced
- 1⁄2 cup dry marsala wine
- 1 cup vegetable stock
- 1 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon fresh rosemary, chopped
- 1 tablespoon cornstarch, mixed with
- 3 tablespoons water, to make a slurry
- In a hot skillet, saute the seitan in hot olive oil. When brown (about 2 to 3 minutes), gently flip it over with tongs. Add garlic to the side of the seitan and let it brown with the seitan in the oil. Add salt and pepper to taste.
- When the garlic has started to brown, cover the whole pan with the mushrooms. Remove from heat and add the Marsala. Return to heat, add the stock and fresh herbs.
- When the mushrooms have cooked down, slowly stir in the slurry. Boil for about 30 seconds. Stir and serve.
Tasty but too wet. I would cut the veg. stock down to 1/2 cup next time.
Pretty tasty. Only change I made was to leave out the oil and sautee in a bit of water. Not sure if this had an effect on the taste, but we did find it to be a little on the bland side. I used home made seitan and served over whole wheat noodles. Thanks for posting, this was a fun recipe to try.