Seitan Bourguignon

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Seitan Bourguignon

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 cups uncooked seitan

MARINADE:

1/2 cup dry red wine

3 1/2 cups water

1 tablespoon olive oil

2 cloves garlic -- sliced

1 yellow onion -- sliced

1 large sprig fresh thyme -- or 1/4 teaspoon dried

1 bay leaf

1 teaspoon salt

4 peppercorns

4 sprigs parsley

2 tablespoons olive oil

1 cup cubed carrot -- (1 large carrot)

1 cup thickly sliced onion

3 tablespoons flour

1 1/4 cups dry red wine

1 3/4 cups porcini stock or hearty vegetable stock

2 teaspoons tomato paste

1 large sprig thyme -- (or 1/4 teaspoon dried)

1 1/2 tablespoons minced garlic

1 bay leaf

1 teaspoon salt

5 peppercorns

3 sprigs parsley

GARNISH:

20 pearl onions

1 tablespoon olive oil

1 tablespoon butter

1 pound small mushroom caps

3 tablespoons minced fresh parsley

 

Yield: 6 servings * Prep Time: 30 minutes * Cooking Time: 4 hours

 

Use a full-bodied cabernet for this vegetarian variation of the French classic.

The recipe is more complex than most in this book but well worth the effort for

a special occasion. Porcini stock is essential to the success of this dish by

deepening the flavor which is traditionally developed by the addition of rich

meat stock.

 

1. Prepare the seitan according to directions on page 184. Cut it into 1-inch

cubes and set them aside. In a 2-quart saucepan, combine the ingredients for the

marinade. Bring this to a boil, then reduce to a very slow simmer. Gently add

the pieces of seitan to the simmering broth. Simmer gently, partially covered,

for 2 hours. Do not allow the broth to boil rapidly as this will cause the

seitan to be spongy in texture. Stir the broth and turn the pieces of seitan

occasionally as they cook so they are evenly bathed in the liquid. After about 2

hours the seitan -,-, ill be firm, but tender. Remove the pan from the heat and

allow the seitan to cool in the remaining broth. The seitan can be cooked to

this point up to 4 days in advance if stored in an airtight container in its

cooking marinade. It can also be frozen for up to 2 months.

 

2. In a 3-quart Dutch oven or heavy-bottomed pan, heat 1 tablespoon of oil over

high heat until hot, but not smoking. Add the sliced onion and carrot and cook,

stirring constantly, for 2 minutes. Reduce the heat to low and continue to cook,

stirring often, until the onion is translucent, about 8 minutes. Remove the

vegetables and set them aside.

 

3. Preheat the oven to 375F. Again, heat the Dutch oven over medium high heat,

with the remaining tablespoon of oil. Add the flour and stir to mix well. Reduce

the heat to low and cook, stirring constantly, until this roux has turned a dark

nutty brown, about 20 minutes. Whisk in the wine and cook until the smell of

alcohol has evaporated. Add the stock, cooked vegetables, seitan, tomato paste,

thyme, garlic, bay leaf, salt, peppercorns, and parsley. Bring this to a slow

boil, stirring occasionally, then cover and place the pan in the middle of the

preheated oven. Cook for 1 hour, stirring 2 or 3 times. Remove the lid from the

pan and continue to cook until the liquid has reduced to about 1/4 the height of

the seitan. Remove the stew from the oven.

 

4. As the stew cooks, prepare the garnish. Peel the pearl onions and in the root

end of each, make a 1/4-inch-deep cross mark with the tip of a paring knife.

Heat 2 teaspoons of oil and 2 teaspoons of butter in a small skillet over medium

heat. Saute the onions, shaking the pan often to allow them to begin to brown.

Reduce the heat to low. Season with salt and pepper, then cover and cook,

shaking the pan occasionally, until the onions are soft, about 20 minutes.

Meanwhile, heat the remaining butter and oil in a separate skillet and saute the

mushroom caps over medium heat, tossing often, until they are just soft, about

12 minutes. Set both onions and mushrooms aside.

 

5. To serve the dish, remove the seitan from the cooking liquid and arrange it

on a warm serving platter or individual plates. Arrange cooked pearl onions and

mushroom caps around the seitan. Strain the sauce from the stew through a fine

mesh strainer and drizzle it over the seitan. Sprinkle with minced parsley.

 

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 277 Calories; 12g Fat (43.7% calories

from fat); 6g Protein; 29g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol;

1501mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 2 Fat.

 

 

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

0