Mushroom-Stuffed Seitan Rolls With Basil Pesto
- 1 lb seitan, cut into 6 to 8 1/4-inch strips
- 3 tablespoons olive oil
- 1 large garlic clove, minced
- 1 teaspoon minced fresh basil leaf
- salt & freshly ground black pepper
- 1 large portabella mushroom cap, cut into 1/4-inch-wide strips
- 4 scallions, split lengthwise in half
- 3/4 cup vegetable stock
- 1/2 cup basil pesto, thinned with a little hot water
- Rub the Seitan on both sides with 1 tablespoon of the oil, the garlic, basil and salt and pepper to taste. Lay the slices out on a work surface.
- Heat 2 tablespoon of the oil in a medium skillet over medium heat. Add the mushroom strips and scallions and cook, stirring, until softened, about 2 minutes. Remove from heat.
- Divide the scallions and mushrooms among the Seitan pieces, arranging them on one long side of the scallions and mushrooms, and tie each roll securely at 1-inch intervals with kitchen twine.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the rolls and cook, turning carefully, until browned on all sides. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Transfer the Seitan rolls to a work surface or plate and remove the twine. Arrange on individual plates and surround each with a few spoonfuls of the pesto.
seitan, olive oil, garlic, fresh basil leaf, salt, portabella mushroom, scallions, vegetable stock, basil pesto
Taken from www.food.com/recipe/mushroom-stuffed-seitan-rolls-with-basil-pesto-233747 (may not work)