MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan Seared Seitan With Cremini Mushrooms & Red Wine
Categories: Vegetarian
Yield: 4 Servings

1 tb Olive oil
1 lb Seitan; cut into 1/2" wide
- by 1/4" thick strips
2 Shallots; up to 3, minced
1 cl Garlic; minced
8 oz Cremini mushrooms; sliced
1/2 c Dry red wine
1 c Vegetable broth
1 tb Worcestershite sauce
2 ts Tomato paste
1 ts Dijon mustard
1 ts Fresh thyme; minced -OR-
1/2 ts Dried thyme
Salt
Black pepper; freshly ground

Heat the olive oil in a large skillet over medium-high heat. Add the
seitan and cook until browned on all sides, about 5 minutes. Using a
slotted spoon, transfer to a plate and set aside.

In the same skillet, cook the shallots, stirring, until softened,
about 2 minutes. Add the mushrooms and wine and simmer, stirring, to
reduce the liquid slightly, about 4 minutes. Using a slotted spoon,
transfer the mushrooms to the plate with the seitan.

Add the broth, Worcestershire sauce, tomato paste, mustard, and thyme
to the skillet, stirring to blend. Increase the heat to high, and
bring to a boil. Reduce the heat to medium and simmer until the
liquid is reduced by half, about 5 minutes. Return the seitan and
mushrooms to the skillet and season to taste with salt & pepper. Cook
until heated through, 2 to 3 minutes. Serve hot.

Goes well with noodles, rice, or potatoes.

Recipe by Vegan Planet by Robin Robertson

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