BRAISED SEITAN CUTLETS IN MUSHROOM AND RED WINE SAUCE

BRAISED SEITAN CUTLETS IN MUSHROOM AND RED WINE SAUCE image

Yield 2 servings

Number Of Ingredients 12

1 8-oz pkg. seitan, drained and halved into 2 thin cutlets
1 T unbleached flour
1 T olive oil
1/4 lb mushrooms, sliced
1/4 chopped onion
2 cloves garlic, minced (2 tsp)
1/2 C red wine
1 tsp Dijon mustard
1/2 tsp thyme
1 tsp cornstarch
1/12 c veg broth
1/4 c chopped parsley

Steps:

1. Coat seitan pieces in flour. Heat oil in large skillet or Dutch oven over med-high heat. Add seitan, and cook 1-2 min on each side, pressing pieces down to brown evenly. Remove from skillet, and keep warm. 2. Add mushrooms, onion, and garlic to skillet. Saute 7 - 10 min, or until softened nad lightly browned. Whisk together red wine, mustard, and thyme in measuring cup. Add to mushroom mixture; season with s&p, and cook 2-3 min, or until slightly thickened. Whisk together cornstarch and vg broth in same measuring cup, then add to mushroom mixture. Simmer 2-3 min, or until thickened, stirring constantly. Place seitan cutlets on plates, top with mushroom sauce, and sprinkle with parsley.