Seitan Marsala

Name: Seitan Marsala
Ingredients: 16 ounces seitan, medallions drained, rinsed and patted dry; 3 tablespoons olive oil; 1 tablespoon garlic, chopped; 8 ounces mushrooms, sliced; 1/2 cup dry marsala wine; 1 cup vegetable stock; 1 teaspoon fresh thyme, chopped; 1/2 teaspoon fresh rosemary, chopped; 1 tablespoon cornstarch, mixed with; 3 tablespoons water, to make a slurry

10 ingredients

3 steps

Ingredients

16 ounces seitan, medallions drained, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon garlic, chopped
8 ounces mushrooms, sliced
1/2 cup dry marsala wine
1 cup vegetable stock
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1 tablespoon cornstarch, mixed with
3 tablespoons water, to make a slurry

Directions

1

In a hot skillet, saute the seitan in hot olive oil. When brown (about 2 to 3 minutes), gently flip it over with tongs. Add garlic to the side of the seitan and let it brown with the seitan in the oil. Add salt and pepper to taste.
2

When the garlic has started to brown, cover the whole pan with the mushrooms. Remove from heat and add the Marsala. Return to heat, add the stock and fresh herbs.
3

When the mushrooms have cooked down, slowly stir in the slurry. Boil for about 30 seconds. Stir and serve.