Flour-dredged seitan sears to a light caramel crust, then simmers with red wine, vegetable stock, shiitake mushrooms, and caramelized shallots until the sauce reduces to a glossy nappé consistency.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Dredge seitan in flour and shake off any excess.
In 10-inch sauté pan over medium-high flame, heat oil and seitan until lightly caramelized on both sides. Remove seitan from pan and set aside. Add shallots to pan and sauté until caramelized.
Add seitan back to pan with stock, red wine, shiitake mushrooms, and thyme. until liquid is reduced to nappé consistency.
Season to taste with salt and pepper.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
