Seitan With Portabellas in White Wine Sauce
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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!!
- Ready In:
- 50mins
- Serves:
- Units:
ingredients
- 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
- 1⁄2 lb linguine
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon kosher salt
- black pepper
- 1⁄2 cup white wine (Sauvignon Blanc)
- 1⁄4 cup heavy cream
- 1⁄2 cup parmesan cheese, grated
directions
- Heat olive oil and butter in medium skillet over medium heat until butter melts.
- Add shallots and garlic, stir to coat and cook 1 minute.
- Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
- Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
- Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
- Add to linguine and heat a few minutes.
- 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.
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@morgangeline
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@morgangeline
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"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!!"
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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!!
