Braised Seitan Cutlets In Mushroom And Red Wine Sauce Food

RED WINE SAUCE

Steps:

• Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
• Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

BEEF BRAISED IN RED WINE WITH CHINESE MUSHROOMS

Steps:

• Place the beef and the wine in a bowl that will hold them comfortably. Place the mushrooms in a 1-cup measuring cup, fill the cup with boiling water, and allow to steep 10 minutes. Transfer mushrooms to the bowl with the meat, and strain the mushroom liquid into bowl. Stir in the soy sauce. Cover and marinate at room temperature 2 to 3 hours.
• Heat oven to 300 degrees. Remove the meat from the marinade and pat it dry on paper towels. Warm the oil in a 4-quart casserole on medium-high heat. Lightly brown the meat. Remove and lower the heat. Add the carrots, celery, onion and garlic and sauté until soft. Add the thyme, the marinade and the mushrooms and cook on high 8 to 10 minutes, until reduced by about half. Return the meat to the pan, cover and bake about 2 1/2 hours, until fork-tender.
• Stir in the vinegar and season with salt and pepper. Remove the thyme. Cut the meat in thick slices and arrange on a platter with the mushrooms. Spoon on the sauce or serve it in a separate bowl.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

BRAISED SEITAN CUTLETS IN MUSHROOM AND RED WINE SAUCE

Steps:

• 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.

MUSHROOMS IN RED WINE SAUCE

Steps:

• Melt butter in a large heavy Dutch oven or skillet over medium heat.
• Add/stir in flour to blend.
• Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).
• Season with salt and pepper.
• Transfer to a bowl.
• Sprinkle with chopped fresh parsley.

SEITAN CUTLETS

Steps:

• Boil the 6 c vegetable broth with the 3 T soy sauce. Turn off heat and keep covered.
• Combine the 1/2 c cold vegetable broth, the 1/4 c soy sauce, olive oil, garlic and lemon zest. Mix.
• Add to wheat gluten and mix until wet ingredients are absorbed. Use your hands to knead for about 3 minutes, until dough is elastic.
• Divide into 6 equal pieces; stretch each into an oblong cutlet shape that is less than 1/2" thick. Use your body weight to press and shape it on a hard surface; there will be some resistance but just keep at it.
• Pour the heated vegetable broth into a 9x13" glass baking dish or ceramic casserole. Place the cutlets in the broth, then bake for about 30 minutes uncovered, turn the cutlets over with tongs, and bake for an additional 20 minutes.
• Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose.
• If you have extra seitan, store it in the cooking liquid in a tightly covered container.