Seitan With Portabellas in White Wine Sauce

morgangeline's Note:

I wanted a vegetarian version of chicken with white wine sauce that wasn't a total WW points-buster, and this recipe is what I arrived at. The portobellos and herbs help to flavor the seitan. If you'd prefer to go all-out, add more butter and cream to taste - the version here has just enough for me. Also, I highly recommend using a white wine that you'd actually drink - the flavor is noticeable in the final dish. I used a zippy New Zealand Sauvignon Blanc. Having never actually tried chicken with white wine sauce before giving up meat 10 years ago, I think this tastes great!!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 4

Yield: 4.0

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 shallots , chopped
• 3 garlic cloves , minced
• 8 ounces chicken seitan strips (1C. broth reserved)
• 4 portabella mushroom caps , thinly sliced then cut into thirds
• ½ lb linguine
• ½ teaspoon thyme
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon parsley
• ½ teaspoon kosher salt
• black pepper
• ½ cup white wine (Sauvignon Blanc)
• ¼ cup heavy cream
• ½ cup parmesan cheese , grated

Directions:

1. Heat olive oil and butter in medium skillet over medium heat until butter melts.
2. Add shallots and garlic, stir to coat and cook 1 minute.
3. Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
4. Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
5. Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
6. Add to linguine and heat a few minutes.
7. Note: the recipe as written gives only a little thin sauce at the end - if you want a "saucier" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.