Ingredients

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

Preparation

  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.