Vegetarian fillet Tips Stroganoff with Seitan and Chanterelles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g seitan
- 250 g chanterelles, washed and trimmed
- 2 shallot (s)
- 0.5 ½ cup cream
- 120 ml red wine
- 150 ml vegetable stock
- 1 teaspoon Dijon mustard
- 1 pickle (s), diced
- salt and pepper
- dill
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the seitan into strips and fry in olive oil until golden brown. Take the seitan out of the pan and keep warm.
- Dice shallots and sauté in the pan. Pour red wine on top and simmer for about 1 minute. Add the washed chanterelles and cook for about 4 minutes on a low heat. Add the seitan, pour in the vegetable stock and bring to the boil. Stir in the cream and cook on high heat for about 4 minutes until the sauce becomes creamy. Add a little cream as needed. Finally add the Dijon mustard, the diced pickles and a little dill and season with salt and pepper.
- This goes well with rice with butter and peas and a glass of red wine.
- Alternatively, you can use boletus or other fresh edible mushrooms from the forest instead of the chanterelles.
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