Best 6 Seitan With Portabellas In White Wine Sauce Recipes

PORTOBELLO MUSHROOM SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

GRILLED PORTOBELLOS SAUTEED IN WINE

Steps:

• Preheat grill for high heat.
• Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
• Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
• Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

PORTOBELLO MUSHROOMS SAUTEED IN GARLIC AND WINE

Steps:

• Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
• Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.

SEITAN PORTOBELLO STROGANOFF

Steps:

• 1. Dissolve the arrowroot starch in 2 cups of water and set aside.
• 2. Heat the olive oil in a large skillet over med. high heat. Add the shallots and onion, saute 5 minutes.
• 3. Add the garlic, mushrooms and thyme and saute another 15 minutes.
• 4. In a cast iron skillet heat 1 teaspoon of the olive oil and saute the seitan over medium heat until it is brown and crispy. This should take about 25 minutes. I had to do mine in two batches.
• 5. Note: If you use store bought seitan it should take about 10 minutes to do this. I used store bought and did the seitan on each side for about 3-5 minutes.
• 6. Back to the large skillet: Add the salt, wine and paprika. Turn the heat up high and reduce the liquid for about 10 minutes.
• 7. Lower the heat to med-high and add the water/arrowroot mixture, stir well until it thickens about 5 minutes. Add the nutritional yeast and stir until the yeast dissolves. Add the milk, mustard and bring the heat down to low. DO NOT BOIL, it will make the soy milk and mustard taste bitter. Add the cooked seitan and peas and let sit for about 10 more minutes.
• 8. You can either divide the rice/noodles up into separate bowls or do like I did and put it on a huge casserole dish and top with the Seitan. Tofu Sour cream tastes great with this also.
• 9. Serve Warm
• 10. Enjoy!

SEITAN FAJITAS

Steps:

• Heat oil in a large skillet over medium heat; cook and stir red bell pepper, green bell pepper, yellow bell pepper, and onion until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
• Spoon seitan filling onto each tortilla and fold tortilla around filling.

SEITAN WITH PORTABELLAS IN WHITE WINE SAUCE

Steps:

• Heat olive oil and butter in medium skillet over medium heat until butter melts.
• Add shallots and garlic, stir to coat and cook 1 minute.
• Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
• Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
• Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
• Add to linguine and heat a few minutes.
• Note: the recipe as written gives only a little thin sauce at the end - if you want a "saucier" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.