4 PERS. | 1 HOUR
Recipe Els Sirejacob
2 tbsp vegetable stock Bouillon Herkules
800 g seitan
65 g dried mushrooms
500 g wild mushrooms
1 onion
3 large carrots
2 cloves of garlic
20 cl red wine
20 ml soy sauce
5 tbsp olive oil
2 tbsp tomato puree
2 tbsp flour
85 g silver onions (frozen)
3 sprigs of thyme
½ bunch flat leaf parsley
1 sourdough bread
Soak the dried mushrooms in 250 ml of hot water for 20 minutes.
Squeeze the mushrooms and cut into fine strips. Keep the liquid aside.
Cut the seitan into strips and place in a large mixing bowl with the wine, soy sauce, mushroom soaking liquid, salt and pepper.
Heat 2 tbsp olive oil in a frying pan and fry the wild mushrooms until golden brown. Season with salt and pepper. Set aside.
Peel the carrots and cut into large pieces of 4cm. Chop the onion. Heat 2 tbsp olive oil in a saucepan and fry the carrots and onion until they start to colour. Crush the garlic and add the dried mushrooms. Fry for another two minutes while stirring.
Now add the tomato puree and flour. Stir everything well. Add the soaking liquid from the mushrooms to the cooking pot. Keep the seitan aside for now. Add the thyme and season with salt. Let it simmer for about 20 minutes.
Add the seitan and silver onions to the cooking pot and simmer for another 10 min. Add the mushrooms at the end. Finish with pepper, salt and coarsely chopped parsley. Serve with thick slices of sourdough bread.
Tasty.