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Mushroom Stroganoff With Seitan Over Red Fingerlin... Recipe

Mushroom Stroganoff With Seitan Over Red Fingerlin... Recipe

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Mushroom Stroganoff With Seitan Over Red Fingerlin...

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Ingredients:

Serving

for the stroganoff
4 tbsp butter divided
2 large shallots, minced
1 package of dried morels rehydrate
1 lb of baby portabella mushrooms
1 lb of shitake mushrooms stems removed and torn into pieces
1 package of westsoy vegetarian stir fry strips ( seitan)
1 1/2 cups vegetable or mushroom stock
1/4 cup white wine
1 tsp or more fresh thyme, chopped
3 tbsp flour
1/2- cup heavy cream
3/4 cup parmesan cheese, grated
1/4 cup fresh parsley chopped
salt and fresh ground black pepper to taste
for the fingerling potatoes
1 lb of organic red fingerling potatoes
4 tbsp of olive oil
2 tbsp of course sea salt
enough water to cover potatoes

Directions:

In a saucepan melt two tablespoons of butter over medium heat and add the shallots, cook until tender about five minutes.
Add the mushrooms to the pot and cook until tender. Add the broth, wine, and salt and pepper if desired.
Bring to a boil and then turn down heat and simmer for about ten minutes.
While the sauce is simmering, in a separate pan melt the remaining butter over medium heat.
Stir the flour into the butter until absorbed to make a roux.
Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
Add the Seitan
Stir in the heavy cream and Parmesan cheese, and parsley
For the fingerling potatoes:
Clean and remove any eyes from the potatoes
Make several thin slices through the potato, leaving a half inch to 3/4 inch on the end unsliced.
Par boil the potatoes in boiling water for 6 minutes cool slightly
Apply even pressure with the side of your chef knife to make a fan shape out of the potatoes
Place them on to a foil lined cookie tray.
Drizzle some Olive oil and sprinkle some course sea salt over them
Bake at 400 degrees for 12 minutes and remove from oven
Place enough potatoes fans in a circle around the plate
Mound some Mushroom stroganoff in the center of the potatoes.
Garnish with some fresh parsley

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	446.32 Kcal (1869 kJ)
Calories from fat	233.17 Kcal
		% Daily Value*
Total Fat	25.91g	40%
Cholesterol	45.05mg	15%
Sodium	860.04mg	36%
Potassium	623.71mg	13%
Total Carbs	42.02g	14%
Sugars	7.87g	31%
Dietary Fiber	7.18g	29%
Protein	13.21g	26%
Vitamin C	21.6mg	36%
Vitamin A	0.1mg	3%
Iron	123.2mg	685%
Calcium	201.7mg	20%

Amount Per 100 g
Calories	111.04 Kcal (465 kJ)
Calories from fat	58.01 Kcal
		% Daily Value*
Total Fat	6.45g	40%
Cholesterol	11.21mg	15%
Sodium	213.96mg	36%
Potassium	155.17mg	13%
Total Carbs	10.45g	14%
Sugars	1.96g	31%
Dietary Fiber	1.79g	29%
Protein	3.29g	26%
Vitamin C	5.4mg	36%
Iron	30.7mg	685%
Calcium	50.2mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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