Veg m & p - Seitan Medallions and Button Mushrooms in a Brandy Reduction Sauce

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Seitan Medallions and Button Mushrooms with a Brandy Reduction Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 pound seitan -- cut into 1/2-inch slices

4 ounces small white button mushrooms -- stems trimmed off near

caps

1 teaspoon peeled and minced fresh ginger

1/2 cup brandy

1 cup vegetable stock

salt and freshly ground black pepper

 

The fragrant sauce for this special-occasion entree is made with brandy enhanced

by the flavor of fresh ginger. I like the visual appeal of whole small button

mushrooms, but if the large ones are all you can find, slice them and use

them-the taste will be the same.

 

1 Heat the oil in a large skillet over medium-high heat. Add the seitan and

brown on both sides, about 5 minutes total. Remove from the skillet and set

aside.

 

2 Add the mushrooms, ginger, and brandy to the skillet and simmer until the

alcohol cooks off, about I minute. Remove the mushrooms from the skillet with a

slotted spoon and set aside. Add the stock to the skillet, increase the heat to

high, and reduce the liquid by half

 

3 Return the seitan and mushrooms to the sauce, season with salt and pepper, and

simmer for 2 min, utes to heat through. Arrange the seitan on a serving platter,

spoon the sauce and mushrooms on top, and serve.

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 139 Calories; 4g Fat (54.7% calories from

fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 407mg

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

 

 

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