- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">