Here is my take on an Italian classic. This is one of my favorite dishes to make. I will even eat the left overs cold for breakfast. I cannot stress how much I love this. This dish never fails to impress. I can almost guarantee that this will become one of your “go to” dishes for company or special occasions. One of the great things about this dish is you can actually make it ahead of time and toss it all together at the last minute before serving.
I will rarely specify an individual brand to use in any of my recipes unless I think that specific brand is uniquely the best. This is one of those times. This recipe practically screams for Ray’s Wheat Meat. If you cannot find Ray’s, use your favorite seitan, but I encourage you to try an find Ray’s. If you make your own seitan, you will need about 1 pound sliced into cutlets.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients:
1 container of seitan, rinsed and dried, and any large pieces cut thinner.
½ cup flour
2 tbl paprika
1 tsp salt
¼ tsp pepper
8 oz mushrooms, sliced
2 cloves garlic, peeled and smashed
1.5 cups Marsala wine
1 tsp mustard powder
Salt to taste
Oil for frying
Directions:
1. Combine flour, paprika, salt and pepper in a ziplock bag
2. Add seitan to the flour mixture and shake to coat.
3. Heat oil in a frying pan over medium high heat
4. Saute the seitan until crisp on each side. Remove to paper towel lined plate to drain.
5. Add mushrooms and garlic to the pan (add more oil if necessary). Saute mushrooms
until about half the volume you started with, about 10 minutes. Remove the garlic.
6. Pour in Marsala wine and let come to boil for a minute. Scrape up any browned bits from the bottom of the pan. Reduce heat to medium.
7. Add mustard powder and stir to incorporate.
8. Taste sauce, and add salt if needed. If you are making this ahead of time, stop here. Remove the sauce from the heat and cover. When you are ready to serve, reheat the sauce
and continue.
9. Return cooked seitan to the pan. Stir to coat everything.
10. Serve.
