NUTRITION

SERVINGS

INGREDIENTS

8 oz Seitan

1 cup Mixed wild mushrooms

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 medium Shallot

0.25 cup Dry Marsala wine

0.5 cup Low-sodium vegetable broth

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Slice the seitan into thin 1/2-inch cutlets and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel skillet over medium-high heat.

• 3

  Place the seitan cutlets in the pan and sear for 3-4 minutes per side until they develop a deep golden-brown crust.

• 4

  Remove the seitan from the skillet and set aside on a plate.

• 5

  In the same pan, add the sliced wild mushrooms and minced shallots, sautéing for 5 minutes until the mushrooms release their moisture and begin to brown.

• 6

  Add the minced garlic and cook for another 60 seconds until fragrant.

• 7

  Pour in the dry Marsala wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 8

  In a small bowl, whisk the arrowroot powder into the cold vegetable broth until smooth, then pour the mixture into the skillet.

• 9

  Simmer the sauce for 2-3 minutes until it thickens into a glossy, velvety consistency.

• 10

  Return the seitan cutlets to the pan, spooning the mushroom sauce over them to heat through.

• 11

  Garnish with freshly chopped parsley and serve immediately.