Mushroom Stroganoff With Seitan Over Red Fingerlin...

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 6

This Stroganoff is creamy rich comfort food that will have you coming back for more

Ingredients:

ingredients

for the stroganoff

4 tablespoons butter divided

2 large shallots, minced

1 package of dried morels rehydrate

1 pound of baby portabella mushrooms

1 pound 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 teaspoon or more fresh thyme, chopped

3 tablespoons 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

ingredients

for the fingerling potatoes

1 pound of organic red fingerling potatoes

4 tablespoons of olive oil

2 tablespoons of course sea salt

enough water to cover potatoes

Directions:

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

By RecipeOfHealth.com