Vegetarian Seitan Steaks With Mushroom Wine Sauce Recipes

BISON STEAKS WITH MUSHROOM SAUCE

Steps:

• Season bison steaks with salt and pepper, to taste.
• Heat oil in a skillet over high heat.
• Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
• *Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
• When bison is done cooking, remove from skillet and keep warm.
• Add mushrooms, butter, and garlic to meat drippings in skillet.
• Cook about 5 minutes at medium high heat.
• Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
• Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
• Top steaks with mushroom sauce and enjoy!

VEGETARIAN MUSHROOM STEAKS

Steps:

• Preheat oven to 350.
• Wipe mushrooms with moist paper towel and grate.
• Chop Onion.
• Saute together and then take out of pan to drain on paper towel until ready for them.
• Put oats in bowl.
• Add all of the seasonings and the mushrooms and onions.
• Add soy sauce.
• Add grated cheese and eggs and mix well.
• Let stand aboout 30 minutes before making patties.
• While waiting: In a bowl, mix the mushroom soup, sour cream Mix well. add some of the water to make it so its not too thick.
• When the patty mixture done sitting, make patties with your hands, (not too thick) and brown them well on both sides.(be careful not to have the heat too high because the cheese in it will burn) Don't make them too big, about the size of a small hamburger patty).
• Place in a large casserole dish that has been sprayed with non-stick spray and cover them evenly with the "mushroom gravy" mixture.
• Bake at 350 for about 30 minutes.

VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE

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.

PEPPERED FILET MIGNON WITH MUSHROOM WINE SAUCE

Steps:

• Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
• In a medium skillet, combine wine, shallots, and balsamic vinegar.
• Bring to a boil and cook until thickened.
• Reduce heat.
• Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
• Add mushrooms and cook 3 minutes, until mushrooms are tender.
• Stir in mustard.
• Serve sauce over Filet Mignon.
• Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
• Heat a non stick skillet over medium high heat or grill over a medium heat.
• Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
• Serve with sauce.

HOMEMADE SEITAN STEAKS & WILD MUSHROOM GRAVY

Steps:

• To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
• Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
• Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear.
• Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool.
• Slice the dough into "steaks" and place in a large baking dish.
• To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours.
• Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled.
• To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.