Seitan Smothered in Brown Gravy, Shiitake Mushrooms, and Onions (recipe)

[Guest guest]

This seemed to take forever, especially since I burned the roux and had

to start it again. Oh, but it was good. Very rich. The store only had

the chicken style seitan but it worked fine. We ate it on top of mashed

potatoes.

 

Laura

 

==============================

 

Recipe By :Crescent Dragonwagon

Serving Size : 4 Preparation Time :1:30

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon butter or soy margerine or vegetable oil

cooking spray

2 medium onions -- sliced vertically into thin crescents

1/2 pound shiitake mushrooms -- stemmed and sliced

3 cloves garlic -- pressed

3 bay leaves

1 package seitan in broth (8 oz) -- drained, rinsed, and

diced into 1-inch chunks

1/2 cup hearty red wine

1 1/2 cups vegetable stock

2 tablespoons dark brown roux (instructions below directions)

2 tablespoons dark miso

1 teaspoon brown sugar

salt and freshly ground pepper to taste

minced parsley, and confetti of finely diced

red and yellow bell peppers -- optional

 

Heat the butter in a large nonstick Dutch oven, or one that has been

sprayed wit cooking spray, over medium heat. Add the onions and lower

the heat. Cook, stirring often, until the onions are very soft, but not

browned, 10 to 12 minutes. Add the mushrooms, raise the heat slightly,

and cook, stirring, for another 5 minutes. Add garlic and bay leaves

and cook, stirring, for an additional minute. Add the seitan and stock.

Stir well and bring to a boil, then cover and lower the heat to a bare

simmer. Simmer for 35 to 40 minutes.

 

In a small bowl, whisk together the wine, Dark Brown Roux, 1 tablespoon

of the miso, and brown sugar. Ad the end of the simmering time, ladle

out a little of the simmering liquid and stir it into the wine mixture.

Whisk the wine mixture into the simmering pot. Cook over extremely low

heat until the sauce thickens slightly, another few minutes. Adjust the

seasoning with salt and lots of freshly ground pepper. You may wish to

add the additional tablespoon of miso now, also. Do not allow the

mixture to boil. Serve very hot, with a garnish of minced parsley

and/or diced red and yellow peppers, if desired.

 

Dark Brown Roux: Into a skillet, pour 1 part mild oil - not olive oil.

Turn the heat to medium and whisk in 1 equivalent part unbleached

all-purpose flour. Note the color -- a pale parchment-cream with a

barely yellow tinge. As the roux colors, keep whisking. It will become

a light brown first, then will darken. My own preferred roux coloration

is deep brown, just a shade or so past caramel. Preparing your roux

ought to take at least 45 minutes; 1 1/4 hours is preferable. It cannot

be hurried. A roux can be made ahead of time and refrigerated. It

should keep a couple of weeks. Reheat gently before using.

 

Description: " A deep, dark wintery stew, which will soothe body and

soul on a gray and gusty day. "

Source: " Passionate Vegetarian "

Copyright: " 2002 "

[Guest guest]

This sounds very yummy, Laura.

Thanks for sharing the recipe.

 

~ PT ~

 

Americans are benevolently ignorant about Canada,

while Canadians are malevolently well informed

about the United States.

~ J. Bartlett Brebner

~~~*~~~*~~~*~~~*~~~~~~>

, morgaana@a... wrote:

> This seemed to take forever, especially since I burned the roux and

had

> to start it again. Oh, but it was good. Very rich. The store only

had

> the chicken style seitan but it worked fine. We ate it on top of

mashed

> potatoes.

>

> Laura