Seitan With Portabellas In White Wine Sauce Recipes

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PORTOBELLO CREAM SAUCE WITH WHOLE-WHEAT LINGUINI

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15



Portobello Cream Sauce with Whole-Wheat Linguini image

Steps:

  • In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
  • Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.

1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
1 teaspoon ground thyme
1 large shallot, finely chopped
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/3 cup port or Marsala, your choice of flavoring
1/2 cup chicken stock-in-a-box
1 1/2 cups heavy cream
A few grates nutmeg
1 pound whole-wheat linguini
1 cup walnut pieces
Freshly grated Parmigiano-Reggiano
1 large bunch watercress or upland cress

VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE

flavorful steamed gluten with a nice outside crust, topped with wild mushroom white wine reduction. the sauce can be made with whatever mushrooms you have around or swapped with something else if you don't like mushrooms. I'd suggest something a little creamy and earthy or umami-y. you could play around a little with the spices but I don't recommend changing much else, so far I've found that even little swaps like using tomato paste instead of tomato sauce ruins the texture. if you manage to make this work on the BBQ or similar please comment

Provided by spiritussancto

Categories     Steam

Time 2h10m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 22



Vegetarian Seitan Steaks With Mushroom Wine Sauce image

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.

Nutrition Facts : Calories 242.9, Fat 19.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 530.8, Carbohydrate 9.7, Fiber 2.4, Sugar 2.8, Protein 5.1

1/2 cup vegetable broth (I use mushroom Better Than Bouillon)
2 tablespoons tomato sauce (a smooth marinara or pizza sauce will do)
1 1/2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon liquid smoke
1 cup vital wheat gluten
1 teaspoon garlic powder
3/4 tablespoon chickpea flour
1 1/2 teaspoons dried onion flakes
1 tablespoon nutritional yeast
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
4 tablespoons butter
1/4 cup onion (chopped)
2 1/2 cups wild mushrooms, roughly chopped. chanterelle and oyster are best
1/2 cup dry white wine
1 -2 garlic clove
1/4 teaspoon dill
3 tablespoons chickpea flour
salt and pepper
1 tablespoon vegetable oil

GRILLED PORTOBELLOS SAUTEED IN WINE

This recipe is a great addition to beef roast or a grilled steak. It is easy, quick, and can be prepared in the time it takes the steak to be grilled, if need be. We were absolutely amazed when this recipe became a favorite of our 2 year old grand daughter!

Provided by Anonymous

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 5



Grilled Portobellos Sauteed in Wine image

Steps:

  • Preheat grill for high heat.
  • Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
  • Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
  • Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 9.4 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 31.9 mg, Sugar 3 g

4 portobello mushroom caps
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 cup white wine

PORTOBELLO MUSHROOMS SAUTEED IN GARLIC AND WINE

Make and share this Portobello Mushrooms Sauteed in Garlic and Wine recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 15m

Yield 2 mushrooms, 1 serving(s)

Number Of Ingredients 7



Portobello Mushrooms Sauteed in Garlic and Wine image

Steps:

  • Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
  • Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.

Nutrition Facts : Calories 391.1, Fat 28.8, SaturatedFat 4.4, Cholesterol 1.2, Sodium 2061.1, Carbohydrate 24.4, Fiber 4.3, Sugar 11.2, Protein 7.5

2 tablespoons olive oil
1 medium onion, cut longitudinally
4 garlic cloves, chopped
1 pinch sugar
2 beef bouillon cubes, crushed
2 tablespoons dry red wine
2 medium portabella mushrooms

SEITAN WITH PORTABELLAS IN WHITE WINE SAUCE

I wanted a vegetarian version of chicken with white wine sauce that wasn't a total WW points-buster, and this recipe is what I arrived at. The portobellos and herbs help to flavor the seitan. If you'd prefer to go all-out, add more butter and cream to taste - the version here has just enough for me. Also, I highly recommend using a white wine that you'd actually drink - the flavor is noticeable in the final dish. I used a zippy New Zealand Sauvignon Blanc. Having never actually tried chicken with white wine sauce before giving up meat 10 years ago, I think this tastes great!!

Provided by morgangeline

Categories     European

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16



Seitan With Portabellas in White Wine Sauce image

Steps:

  • Heat olive oil and butter in medium skillet over medium heat until butter melts.
  • Add shallots and garlic, stir to coat and cook 1 minute.
  • Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
  • Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
  • Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
  • Add to linguine and heat a few minutes.
  • Note: the recipe as written gives only a little thin sauce at the end - if you want a "saucier" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.

1 tablespoon butter
1 tablespoon olive oil
2 shallots, chopped
3 garlic cloves, minced
8 ounces chicken seitan strips (1C. broth reserved)
4 portabella mushroom caps, thinly sliced then cut into thirds
1/2 lb linguine
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon kosher salt
black pepper
1/2 cup white wine (Sauvignon Blanc)
1/4 cup heavy cream
1/2 cup parmesan cheese, grated

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