Braised Seitan Cutlets In Mushroom And Red Wine Sauce

• 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

1. 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. 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.

seitan, t unbleached flour, olive oil, mushrooms, onion, garlic, red wine, mustard, thyme, cornstarch, veg broth, parsley

Taken from www.epicurious.com/recipes/member/views/braised-seitan-cutlets-in-mushroom-and-red-wine-sauce-50052020 (may not work)