Seitan Medallions and Button Mushrooms with a Brandy Reduction Sauce

[Guest guest]

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Seitan Medallions and Button Mushrooms with a Brandy Reduction Sauce

 

1 tablespoon olive oil

1 pound seitan, cut into 3-inch wide x 1/2-inch thick slices*

4 ounce small button mushrooms, stems trimmed near caps

1 teaspoon minced fresh ginger

1/2 cup brandy

1 cup vegetable stock

Salt and freshly ground black pepper

 

 

 

 

 

Heat the oil in large skillet over medium-high heat. Add the seitan and brown on

both sides, about 5 minutes total. Remove from skillet and set aside. Add the

mushrooms, ginger, and brandy to the skillet and simmer until the alcohol cooks

off, about 1 minute. Remove the mushrooms from the skillet with a slotted spoon

and set aside. Add the stock to the skillet, increase the heat to high, and

reduce the liquid by half. Return the seitan and the mushrooms to the sauce,

season with salt and pepper, and simmer for 2 minutes to heat through. Arrange

the seitan on a platter and spoon the sauce and mushrooms on top.

 

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ready in: 30 mins

 

Author: The Vegetarian Meat & Potatoes Cookbook by Robin Robertson (2002,

Harvard Common Press)

Formatted by Chupa Babi: 03.26.08

 

Round Out the Meal: With mashed potatoes and roasted asparagus.

Kid Friendly: Omit the sauce.

 

Seitan, also known as wheatmeat, is a protein-rich meat alternative available in

natural food stores.

 

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[Guest guest]

I have used this same recipe from my robin Robertson cookbook. It is really

good and goes well with the sauce over plain egg noodles.

This is a favorite with my carnivore husband.

Katie

 

Chupa Babi <recetta wrote:

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Seitan Medallions and Button Mushrooms with a Brandy Reduction Sauce