1tablespoonextra virgin olive oil+ 1½ tablespoons for the cutlets
2clovesgarlic
1pound(500grams)mushrooms
1teaspoonsaltor more to tate
⅛teaspoonblack pepper
½cup(120grams)dry white wineor vegetable broth
¾cup(180grams)vegetable broth
2tablespoonsparsleychopped
Take 4 cutlets seitan from their marinating broth, then coat them with 4 tablespoons all purpose flour.
Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 2 cloves garlic (crushed) and 1 pound mushrooms (chopped) and sauté on medium-high heat for about 5 minutes or until they lose most of their water.Season with 1 teaspoon salt, ⅛ teaspoon black pepperand 2 tablespoons parsley. Set aside in a bowl.
In the same pan, heat 1½ tablespoons olive oil, add the seitan cutlets and cook them on each side for about 1.5 minutes or until golden.Season each side with a pinch of salt and black pepper. Then, add ½ cup dry white wine, let it evaporate, then add ¾ cup vegetable broth.
Add sautéed mushrooms and cook for another 2 minutes, turning the seitan once or twice until the broth is reduced into a creamy sauce.Plate and sprinkle with parsley before serving.