Monday, February 22, 2010

Smothered Seitan Medallions in Mixed Mushroom Gravy

Well first of all, I messed up. I bought tempeh instead of seitan. A novice mistake, really. Actually it's because the seitan at the grocery store just looked so frighteningly gross that I went with tempeh instead. Is that so wrong?

So I made this vegan recipe. It sounds so scary. You may have noticed I've been trying things lately that sound frightening. It's good for us to push our comfort zones and try new things. So I did! Instead of making the mushroom broth, I bought some in a box in the organic section of the grocery store. The gravy is excellent. I used a coleslaw mix instead of shredded cabbage because I am lazy. And while I did use arrowroot (yay Penzeys!) you could easily substitute cornstarch.

It wasn't the best thing I've ever eaten... Tempeh is kind of weird. All the saucy stuff is very yummy though. We both agreed this is not bad though!!!! Not a make-again for us, but not a regret either.

tempeh

Smothered Seitan Medallions in Mixed Mushroom Gravy
Vegetarian Times, November 2009

"This recipe is clearly inspired by smothered pork chops," says Chef Bryant Terry.

1 lb. seitan, cut into medallions
5 Tbs. arrowroot powder
1 cup plus 2 Tbs. olive oil, divided
1 large onion, thinly sliced (2 cups)
5 cloves garlic, minced (2 Tbs.)
2 cups Mixed Mushroom Gravy (below)
2 cups 'Shroom Stock (below)
1 cup finely chopped green cabbage
2 jalapeño chiles, minced (2 Tbs.)
1/4 cup thinly sliced green onions
2 Tbs. chopped parsley

1. Coat seitan pieces with arrowroot.

2. Heat 1/2 cup oil in skillet over medium-high heat. Fry half of seitan in oil 3 minutes per side.
Transfer to paper-towel-lined plate. Discard oil, wipe out skillet, and repeat with 1/2 cup oil and remaining seitan. Discard oil.

3. Add remaining 2 Tbs. oil and onion to hot skillet. Increase heat to high, and sauté 3 minutes. Reduce heat to medium, and sauté 10 minutes more. Add garlic, and sauté 3 minutes. Stir in Mixed Mushroom Gravy, "Shroom Stock, and seitan. Cover, and simmer 30 minutes. Add cabbage, and cook 3 minutes. Stir in jalapeños, green onions, and parsley.

'Shroom Stock
This is Terry's mushroom broth recipe, but you can also use prepared mushroom broth in his recipes to save time.

1 Tbs. olive oil
1 lb. button mushrooms, thinly sliced
1 lb. portobello mushrooms, thinly sliced
4 celery ribs, thinly sliced
1 large onion, diced (including skin)
1 large carrot, thinly sliced
2 oz. dried shiitake mushrooms
6 cloves garlic, unpeeled, crushed
2 bay leaves
3 sprigs thyme
1/2 tsp. coarse sea salt
1/8 tsp. cayenne pepper

Sauté all ingredients in pot for 5 minutes. Add 9 cups water; simmer 1 hour. Strain.
Yield: 6 cups

Mixed Mushroom Gravy
2 Tbs. olive oil
1/4 lb. button mushrooms
1/4 lb. baby bella mushrooms, sliced
2 Tbs. all-purpose flour
1 cup unflavored rice milk
1 cup 'Shroom Stock (above)
1/2 tsp. salt
1/2 tsp. white pepper

1. Heat 1 Tbs. olive oil in saucepan over medium heat. Add all mushrooms, and sauté 5 minutes. Stir in flour and remaining 1 Tbs. oil. Reduce heat to low, and cook 10 minutes, or until flour begins to brown, whisking constantly.

2. Whisk in rice milk, 'Shroom Stock, salt, and white pepper. Simmer 15 minutes, or until thickened, whisking often.
Yield: 2 cups

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