Mushroom And Wine Sauce Vegan Food

MUSHROOM AND WINE SAUCE (VEGAN)

Steps:

• Heat the low fat cooking spray and fry the onion and garlic until soft. Add the mushrooms and parsley and fry until the juices begin to run. Then add the flour and mix thoroughly. Gradually add the wine and then the stock stirring all the time. Season with black pepper and slowly bring to the boil. Continue stirring until the sauce thickens.

PASTA WITH MUSHROOM WINE SAUCE

Steps:

• Start heating a large pot of water for the pasta. Meanwhile, wash and slice mushrooms.
• Heat the oil in a large skillet, add the onions and cook over medium heat until lightly colored.
• Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes.
• Season with salt and pepper and add half the garlic. Mix the tomato paste and wine and add it to the mushrooms. Lower the heat and cook for 5 minutes more. If the pan dries, add a little pasta water.
• Cook the pasta in the boiling water, then drain and add it to the mushrooms alone with the cream, herbs, and remaining garlic.
• Toss, correct the seasonings, and divide among serving plates.

VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE

Steps:

• In a large bowl, combine the gluten powder, 1/2 Tbs chickpea flour, nutritional yeast, and spices. separately combine the broth, soy sauce, tomato sauce and olive oil. Mix well.
• Add the wet ingredients to the dry ingredients and stir until you have a dough. Knead for 3 minutes. the dough will become firmer as the gluten develops. Let it rest for 10 minutes and then knead again for a minute. divide into 4 equal pieces. Knead each piece and form into the shape of a steak.
• Wrap each piece loosely in aluminum foil or parchment paper. Place the packets in a steamer and steam for 30 minutes. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably overnight.
• in the meantime, sautee your onions, garlic, and mushrooms in butter until slightly softened. add the wine and simmer on medium until it has reduced down to a rich sauce. add salt and pepper and dill to taste. some might like a splash more white wine.
• Heat vegetable oil to medium high. season the remaining chickpea flour with salt and pepper. Lightly dredge the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until they have a crispy, browned coating. top with your mushroom reduction and serve with potatoes and salad.