Scallopini with Mushroom Sauce

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* Exported from MasterCook *

 

Scallopini with Mushroom Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 4 oz tempeh patties -- or thin slices veal-style seitan

1 cup vegetable stock -- beef style

1/4 cup soy sauce

3/4 cup water

1 clove garlic -- finely chopped

2 tablespoons olive oil

6 shallots -- sliced

8 ounces mushrooms -- thinly sliced

1/2 teaspoon sea salt

1 tablespoon unbleached white flour

1/2 cup soy milk

1/4 cup white cooking wine

sea salt

pepper

1/2 cup parsley -- finely chopped

 

If no beef stock in supply, combine soy sauce, water, and garlic. Let sit for

about 5 minutes.

 

Cut each pattie into 4 or 5 slices.

 

In a saute pan, heat olive oil. Add patty strips and saute for about 4 minutes,

turning regularly to ensure strips are done on both sides. Add soy mix or stock

and simmer until all liquid has evaporated. Be sure to turn the strips from

time to time to be sure liquid soaks in on both sides. Continue sauteing until

the surfaces become slightly crisp; or transfer to a grill and heat each side

about 4 minutes.

 

In a medium skillet, saute shallots in olive oil until transparent and lightly

browned; add mushrooms and 1/2 teaspoon salt. Saute 3 minutes until soft.

 

Add flour and stir well for 2 minutes. Stir in soy milk and white wine, bring

to simmer and stir until sauce has light, creamy consistency, about 1 minute.

Add salt and pepper to taste. Take off heat, and stir in parsley.

 

On serving plate, arrange scallopini slices in fan shape and pour mushroom sauce

on top. Serve with rice and vegetables of your choice.

 

Judy's note: recipe lacks directions for mushrooms, I'd add them to the

shallots.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 148 Calories; 9g Fat (49.8% calories from

fat); 5g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 1684mg

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

0 Other Carbohydrates.

 

NOTES : serves 4 to 6

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