Mod Veg Kitchen: Seitan Bourguignon

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* Exported from MasterCook Mac *

 

Seitan Bourguignon

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p63

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 heads garlic -- cloves peeled

- and left whole

1 cup extra virgin olive oil

3 sprigs fresh thyme

1 sprig fresh sage

2 sprigs fresh parsley

2 cups medium-bodied dry red wine

- preferably from Burgundy

4 tablespoons naturally brewed soy sauce

2 tablespoons mirin

3/4 teaspoon freshly milled black pepper

1 teaspoon coarse sea salt

2 bay leaves

2 fresh orange zest strips

1 1/2 pounds seitan -- drained and cut in

- 1-inch cubes

- preferably homemade

1 large onion -- roughly chopped

1 large celery rib with leaves -- cut in 1 " pieces

2 tablespoons tomato paste

1 1/2 tablespoons unbleached all-purpose flour

1 pound cremini or white button mushrooms -- left

whole if small;

-halved or quartered if large

Chopped fresh parsley for garnish

 

Yield 4 to 6 servings.

 

This is a vegetarian version of a typical French peasant stew that is

usually made with the cheapest cuts of beef possible. It is a

long-simmered, home-style stew with a deep, robust flavor. Since the

recipe calls for only 2 cups of wine -- roughly half a bottle -- make

sure to choose a good one, since you will probably be drinking the

rest!

 

 

In a small pan over medium heat, combine the garlic and oil and bring

to a simmer. Reduce the heat to low and poach the garlic until it

turns pale gold, about 20 minutes. Strain the oil into a clean glass

jar. Reserve the garlic.

 

Make a bouquet garni by tying together with kitchen twine or wrapping

in cheesecloth the thyme, sage, and parsley.

 

In a large bowl, whisk together the wine, soy sauce,mirin, 1/4 cup of

the garlic oil, pepper, and 1/2 teaspoon of the salt. Add the bouquet

garni, bay leaves, and orange zest. Add the seitan,cover the bowl

with a plate, and set aside to marinate for 1 hour at room

temperature, or for up to 8 hours in the refrigerator.

 

In a heavy 4-quart flameproof casserole over medium heat, warm 2

tablespoons of the garlic oil. Add the onion and remaining 1/2

teaspoon salt and saute until the onion softens, about 5 minutes.

Add the carrot,celery, tomato paste, and flour. Cook for 5 more

minutes, stirring with a wooden spoon to prevent sticking.

 

Pour all but 1/4 cup of the seitan marinade over the casserole. With

a wooden spoon, scrape up any browned flour stuck to the bottom of

the casserole. Raise the heat and bring to a boil. Reduce the heat to

low and simmer, covered, for 40 to 50 minutes.

 

Preheat the oven to 375F.

 

While the vegetables simmer, toss the mushrooms with the seitan,

leftover marinade, and 1 tablespoon of the garlic oil. Spread the

seitan-mushroom mixture in a baking dish large enough to hold it in a

single layer. Roast in the oven for about 30 minutes, stirring

occasionally until the mushrooms are well browned.

 

Remove the bouquet garnis, orange zest, and bay leaves from the

vegetables Add the seitan-mushroom mixture to the pot and stir to

combine. Add the reserved poached garlic and a bit more water if the

stew is too thick. Simmer gently for 10 minutes to meld the flavors.

 

Serve garnished with chopped parsley.

 

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Per serving (excluding unknown items): 511 Calories; 54g Fat (93%

calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol;

79mg Sodium

Food Exchanges: 1 Vegetable; 11 Fat

 

 

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