Seitan Scallopini with Sautéed Mushrooms in a Red Wine Sauce

By blum099

Ingredients

• ts:
• 2 packages “chicken style” seitan (White Wave brand) (3 cups)
• 2 Tbsp balsamic vinegar
• 1 Tbsp neutral tasting oil (Canola or refined coconut oil preferred)
• 2 Tbsp agave or maple syrup
• 1 Tbsp lemon juice
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 1/2 cups organic spelt flour or un-bleached all purpose flour
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp dried thyme or oregano
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 1/4 cup, plus 2 Tbsp additional neutral tasting oil
• 2 cups crimini mushrooms, roughly chopped
• 2 tsp organic un-bleached all purpose flour
• 3/4 - 1 cup organic red wine
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice, and zest
• 1/2 tsp finely ground pepper
• 1/2 tsp sea salt

Preparation

Step 1

Slice the seitan into long thin pieces. Depending on the style of seitan you
are using, the pieces will vary in size. Place the seitan in a large bowl and
add the balsamic vinegar, oil, agave, lemon juice, sea salt and pepper.
Toss to coat the seitan evenly.
In a separate shallow dish, add flour, garlic powder, dried basil, dried
thyme, black pepper and sea salt. Coat each piece of seitan in the
seasoned flour mixture.
Heat a large pan and add the ¼ cup oil. Cook each coated piece of
seitan for approximately 3 minutes on each side, allowing them to get a
brown, crisp texture.
Once the patties are cooked, remove them from the pan and place
them on a large plate lined with paper towels. In the same large pan add
the additional oil and mushrooms. Sauté mushrooms for approximately 2
minutes and add flour. Cook for an additional 2 minutes and add red
wine, maple syrup, pepper and sea salt. Continue to cook for an
additional 2 minutes until the sauce is slightly thickened.
Place the cooked seitan on a platter and drizzle with the mushroom and
wine mixture. Serve warm. Garnish with fresh herbs. © Spork Foods, 2009