Monday, November 9, 2009
Caramelized Onion, Shitake and Marsala Seitan and Potato Topping
(pictured: beefy seitan, broccoli and potato topped with onion, shitake and marsala)
Tonight ended up being a little more hectic than I expected. I had to run out of the house for about an hour and half just before dinner. Sometimes thing happen people need you and you just need to go. By the time we got home it was almost 9 pm and both the hubby and I were starving. Thankfully I had made the beefy seitan today so that I could make a quick dinner.
I tossed a couple of Yukon gold potatoes in the microwave while I cut half an onion thinly put it into a pan to start the sauce. While the onions cooked I cleaned the shitakes and cut the broccoli into thin spears. When the potatoes came out of the microwave I put the broccoli into the microwave. Then I added the rest of the sauce ingredients to the pan. The beefy seitan cutlets went into the microwave when the broccoli came out. I cut the potatoes and plated them and the broccoli. Seitan was plated a few minutes later. Next I topped the potatoes and seitan with the sauce and dinner was ready in about 15 minutes. This is exactly why I like to keep seitan on hand. It makes dinner quick when it is necessary. When the day started I didn’t know I would need to run out this evening, but things happen to all of us that we don’t expect. On those days I rely on these quick meals.
The onion, mushroom and Marsala topping took an otherwise not so interesting meal and made it something special. This is a topping I used to make for steak so it seemed natural on today’s beefy seitan. Here is what I made.
Caramelized Onion, Shitake and Marsala Seitan and PotatoTopping
½ red onion, thinly sliced
2 cloves garlic, finely minced
¼ cup water to water sauté the onions
½ pound fresh shitake mushrooms, stems removed and caps thinly sliced
½ cup dry Marsala (fortified Sicilian wine)
½ tablespoon Earth Balance
Heat a heavy bottomed pan over medium heat. Water sauté the onions and garlic until soft and beginning to brown. Add the mushrooms and Marsala and cook until the mushrooms are soft and the Marsala has reduced by half. Add the Earth Balance and stir to coat all the vegetables.
Use this sauce to top the beefy seitan, baked potatoes, or any grain.
Amount Per Serving
Calories - 97.19
Calories From Fat (23%) - 22.69
Total Fat - 2.51g
Saturated Fat - 0.71g
Cholesterol - 0mg
Sodium - 27.44mg
Potassium - 175.88mg
Total Carbohydrates - 7.68g
Fiber - 2.08g
Sugar - 1.2g
Protein - 1.65g
My husband thought this was a really good “meat and potatoes” meal. I think the sauce played a large part in that. Of course the beefy cutlets were also a factor. Both Dan and I agree that the beefy seitan is my best seitan yet. When he walked in the door tonight the first thing he said is “it smells like beef in here”.
I am going to be making more of my favorite old steak topping now that I have a good beefy seitan that will only be made better by a nice sauce or topping.
It is time to relax now and finish a book I am reading and drink my last mug of green tea tonight. I hope you all have a great evening.