mushrooms in a cast iron skillet

Deglazing a pan with a bit of red wine and herbs elevates the natural umami in mushrooms. Try this seared seitan and sautéed mushrooms with a red wine glaze drizzle.

Serves 4

  • 2 teaspoons olive oil, divided
  • 8 ounces seitan
  • 1 pound mushrooms
  • 1/2 cup red wine
  • Pinch of salt and pepper

Heat one teaspoon oil in a large pan. Add seitan and sear until brown on one side, about 3-4 minutes. Flip and sear the other side, then remove from pan and set aside.

Using the same pan, add remaining teaspoon of oil and then add the mushrooms, sauteing until they have released their liquid and become brown. Remove from pan.

Return pan to heat and pour the wine into the pan to deglaze the browned bits of mushrooms and seitan. Cook until about half of the wine has been reduce, then season the wine reduction with salt and pepper.

Serve the seitan and mushrooms drizzled with the reduced wine glaze.