A vegan recipe simple with fresh seasonal mushrooms, for an impromptu dinner that will make your friends lick their lips. By replacing meat with Seitan, a high protein food obtained from soft wheat gluten or other cereals such as spelled or Kamut, you will get a second dish that is not only tasty but above all substantial that you can accompany with an excellent strictly organic red wine.
Ingredients for 6 people)
- 500g of Seitan natural
- 1 tbsp Salsa Shoyu
- 1 clove of garlic
- extra virgin olive oil
- Vegan white sauce
- fresh mixed mushrooms
- oil al White truffle
- parsley
- sale
Preparation
Cut the seitan in slices of about half a centimeter. In a non-stick pan, fry the garlic clove in about half a glass of extra virgin olive oil by adding a tablespoon of salsa shoyu (or alternatively soy sauce). Keep on low heat e let it brown for 5 minutes the slices of seitan cut taking care to mix so that it does not stick.
Turn off the flame and let it rest.
Take the mushrooms, clean them and cut them into thin slices. Cook them with a little salt by adding hot water until cooked (try to keep a sauce in the pan). At this point, take the pan with the seitan again, add the Vegan white sauce and the mushrooms with a little of their cooking water and cook for 3 minutes over low heat. Dress with a drizzle of white truffle oil. Stir, add the chopped parsley, cover with a lid and let it rest for 2 minutes.
Your seitan dish with mushrooms in truffle oil is ready! You can at will accompany with a little white rice.
Serve and enjoy your meal!
Gloria Mastrantonio
Mirko Ciotta
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