Braised Seitan Cutlets In Mushroom And Red Wine Sauce Recipes

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BRAISED SEITAN CUTLETS IN MUSHROOM AND RED WINE SAUCE



BRAISED SEITAN CUTLETS IN MUSHROOM AND RED WINE SAUCE image

Categories     Mushroom     Vegetarian     Dinner

Yield 2 servings

Number Of Ingredients 12

1 8-oz pkg. seitan, drained and halved into 2 thin cutlets
1 T unbleached flour
1 T olive oil
1/4 lb mushrooms, sliced
1/4 chopped onion
2 cloves garlic, minced (2 tsp)
1/2 C red wine
1 tsp Dijon mustard
1/2 tsp thyme
1 tsp cornstarch
1/12 c veg broth
1/4 c chopped parsley

Steps:

  • 1. Coat seitan pieces in flour. Heat oil in large skillet or Dutch oven over med-high heat. Add seitan, and cook 1-2 min on each side, pressing pieces down to brown evenly. Remove from skillet, and keep warm. 2. Add mushrooms, onion, and garlic to skillet. Saute 7 - 10 min, or until softened nad lightly browned. Whisk together red wine, mustard, and thyme in measuring cup. Add to mushroom mixture; season with s&p, and cook 2-3 min, or until slightly thickened. Whisk together cornstarch and vg broth in same measuring cup, then add to mushroom mixture. Simmer 2-3 min, or until thickened, stirring constantly. Place seitan cutlets on plates, top with mushroom sauce, and sprinkle with parsley.

SIMPLE BRAISED MUSHROOMS



Simple Braised Mushrooms image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, finely chopped
1 1/2 teaspoons kosher salt, divided
3 (10 ounce) packages cremini mushrooms, trimmed and quartered
4 sprigs fresh thyme
2 tablespoons dry Marsala, sherry or white wine, optional
1/2 cup chicken or vegetable broth
1 tablespoon unsalted butter

Steps:

  • Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
  • Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

BEEF BRAISED WITH RED WINE AND MUSHROOMS



Beef Braised With Red Wine and Mushrooms image

Add a tsp or two of ground dried mushrooms with the broth and wine to give it more depth. dried meaty earthy mushrooms if possible. From Cooking Light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups

Provided by MarraMamba

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup dried porcini mushrooms
1 cup boiling water
1 1/4 lbs lean stewing beef, cut in 1 inch cubes
3/4 teaspoon salt, divided
2 tablespoons olive oil
1 cup white pearl onion
6 cups chopped cremini mushrooms
1 1/2 cups carrots (sliced 1/4 inch)
1 1/2 cups reduced-sodium fat-free beef broth
1/2 cup dry red wine
4 fresh thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 teaspoon water
2 teaspoons cornstarch

Steps:

  • Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
  • Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
  • Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
  • Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
  • Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.

Nutrition Facts : Calories 399.1, Fat 23.2, SaturatedFat 7.4, Cholesterol 82.2, Sodium 548.1, Carbohydrate 10.8, Fiber 1.8, Sugar 3.8, Protein 30.3

VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE



Vegetarian Seitan Steaks With Mushroom Wine Sauce image

flavorful steamed gluten with a nice outside crust, topped with wild mushroom white wine reduction. the sauce can be made with whatever mushrooms you have around or swapped with something else if you don't like mushrooms. I'd suggest something a little creamy and earthy or umami-y. you could play around a little with the spices but I don't recommend changing much else, so far I've found that even little swaps like using tomato paste instead of tomato sauce ruins the texture. if you manage to make this work on the BBQ or similar please comment

Provided by spiritussancto

Categories     Steam

Time 2h10m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 22

1/2 cup vegetable broth (I use mushroom Better Than Bouillon)
2 tablespoons tomato sauce (a smooth marinara or pizza sauce will do)
1 1/2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon liquid smoke
1 cup vital wheat gluten
1 teaspoon garlic powder
3/4 tablespoon chickpea flour
1 1/2 teaspoons dried onion flakes
1 tablespoon nutritional yeast
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
4 tablespoons butter
1/4 cup onion (chopped)
2 1/2 cups wild mushrooms, roughly chopped. chanterelle and oyster are best
1/2 cup dry white wine
1 -2 garlic clove
1/4 teaspoon dill
3 tablespoons chickpea flour
salt and pepper
1 tablespoon vegetable oil

Steps:

  • In a large bowl, combine the gluten powder, 1/2 Tbs chickpea flour, nutritional yeast, and spices. separately combine the broth, soy sauce, tomato sauce and olive oil. Mix well.
  • Add the wet ingredients to the dry ingredients and stir until you have a dough. Knead for 3 minutes. the dough will become firmer as the gluten develops. Let it rest for 10 minutes and then knead again for a minute. divide into 4 equal pieces. Knead each piece and form into the shape of a steak.
  • Wrap each piece loosely in aluminum foil or parchment paper. Place the packets in a steamer and steam for 30 minutes. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably overnight.
  • in the meantime, sautee your onions, garlic, and mushrooms in butter until slightly softened. add the wine and simmer on medium until it has reduced down to a rich sauce. add salt and pepper and dill to taste. some might like a splash more white wine.
  • Heat vegetable oil to medium high. season the remaining chickpea flour with salt and pepper. Lightly dredge the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until they have a crispy, browned coating. top with your mushroom reduction and serve with potatoes and salad.

Nutrition Facts : Calories 242.9, Fat 19.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 530.8, Carbohydrate 9.7, Fiber 2.4, Sugar 2.8, Protein 5.1

MUSHROOM SAUCE WITH RED WINE



Mushroom Sauce with Red Wine image

Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.

Provided by TonyD

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons minced garlic
½ teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
2 cups sliced button mushrooms
1 ½ cups Cabernet Sauvignon
1 cup beef broth
1 bay leaf
¼ cup water
1 tablespoon cornstarch

Steps:

  • Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
  • Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
  • Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g

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