Summary

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

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Instructions

1. Cut the seitan into strips and fry in olive oil until golden brown. Take the seitan out of the pan and keep warm.
2. 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.
3. This goes well with rice with butter and peas and a glass of red wine.
4. Alternatively, you can use boletus or other fresh edible mushrooms from the forest instead of the chanterelles.