Seitan With Portabellas In Wine Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 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 wine (sauvignon blanc)
• 1/4 cup heavy cream
• 1/2 cup parmesan cheese, grated

Recipe

• 1 heat olive oil and butter in medium skillet over medium heat until butter melts.
• 2 add shallots and garlic, stir to coat and cook 1 minute.
• 3 reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
• 4 add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
• 5 simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
• 6 add to linguine and heat a few minutes.
• 7 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.