Three-Mushroom Saute with Seitan and Cognac Sauce, Basic Brown Sauce

[Guest guest]

* Exported from MasterCook *

 

Three-Mushroom Saute with Seitan and Cognac Sauce

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

4 ounces shiitake mushrooms -- stemmed and thinly sliced

4 ounces enoki mushrooms -- bottom half of stems discarded

4 ounces Portobello mushrooms -- thinly sliced

1 pound fresh spinach -- stemmed, washed, and dried

1 pound seitan -- cut into 3 x 1/2 x 1/4-inch strips

2 tablespoons cognac

1/4 cup Basic Brown Sauce

salt and freshly gound black pepper

1 teaspoon fresh lemon juice

 

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

Add mushrooms and saute until liquid has evaporated, about 5 minutes. Transfer

to a plate. Add spinach and saute about 2 minutes longer. Transfer to the

plate with the mushrooms. Heat remaining 2 tablespoons olive ol in the skillet

over medium-high heat. Add seitan and saute until browned, about 4 minutes.

Add Cognac and saute another 30 seconds. Add Basic Brown Sauce, mushrooms, and

spinach, and cook long enough to heat through, about 3 to 5 minutes. Season to

taste with salt, pepper, and lemon juice. Serve immediately.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 160 Calories; 7g Fat (40.2% calories from

fat); 5g Protein; 20g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 131mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Brown Sauce

 

Recipe By :366 Healthful Ways to Cook Tofu and Other Meat Alternatiives -

Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups vegetable stock

1 tablespoon low-sodium tamari

1/2 teaspoon minced fresh parsley

1/4 teaspoon dried thyme

1/8 teaspoon dried sage

1/8 teaspoon freshly ground black pepper

2 tablespoons arrowroot or cornstarch

2 tablespoons water

 

Bring stock to a boil. Add tamari (more or less to taste, depending on strength

of stock), parsley, thyme, sage, and pepper. Reduce heat to a low simmer.

Dissolve arrowroot or cornstarch in water. Whisk into sauce to thicken. Simmer

5 minutes. Adjust seasonings.

 

Description:

" A rich brown sauce without the fat and extra calories of meat

drippings and so siimple to make. "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 327 Calories; 8g Fat (21.0% calories from

fat); 12g Protein; 53g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 3254mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0