Another quality recipe from Post Punk Kitchen. I successfully opened a bottle of wine for the first time in my life in order to make it, and this is one to serve to your most recalcitrant meat-loving friends. I will, however, quibble with the ingredient proportions. There's way too much seitan. I used Westsoy brand, because hell if I'm going to make my own. I included slightly less of it and fewer mushrooms than called for in the recipe, and the dish was extremely seitan-intensive. The mock meat should be the accent, as is recommended today with real meat. The mushrooms should be the stars. Modifications follow, including the correct spelling of a certain ingredient. The instructions are a mix of the original's and mine.
- At least one pound egg noodles. This makes a ton of sauce. Original recipe calls for fettucine. Who eats stroganoff with anything but egg noodles? It's wrong, I tell you.
- 1.5-2 cups seitan, cut into bite-sized pieces
- 2 tablespoons +1 teaspoon olive oil
- 1 cup shallots, thinly sliced
- 1 large onion, roughly diced (for those who don't like big pieces of onion)
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, thinly sliced
- 2 portobello caps, thinly sliced
- 1 cup red wine. Original recipe says Burgundy; I used Cabernet Sauvignon. My sommelier suggests Pinot Noir.
- 2 cups cold water
- 2 tablespoons thickener (corn starch, arrowroot, potato starch)
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon hungarian paprika
- 1/4 cup nutritional yeast flakes (optional. It's all very well in its place, but I remain unconvinced its place is in a stroganoff. Added mostly for texture, I believe.)
- 2 teaspoons dijon mustard (extremely optional)
- 1/2 cup original flavored soy milk or other milk substitute, or milk
- 2 cups peas
1. Dissolve the thickener in the 2 cups of water, set aside.
2. Heat olive oil in skillet over med-high heat in a large pan, which you're going to need to hold all the mushrooms. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.
3. Meanwhile, heat a cast iron skillet or other pan (I just used a frying pan) with 1 teaspoon olive oil. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. For store-bought seitan, somewhere between 10 and 15 minutes should be about right.
4. Add wine and paprika to sauce. Turn heat up high to reduce the liquid, about 10 minutes. Don't be like me and add the full cup of wine if you don't have the requisite quota of mushrooms. Temper accordingly, or you will get an intoxicating sauce ;)
5. Lower heat to med-high, add water and thickener, stir well and let sauce thicken for about 5 minutes. You can add nutritional yeast here if desired. Add milk and mustard and bring heat down to low. If using soymilk apparently you need to be very careful not to let it boil because it can make the sauce bitter. I substituted slightly less rice milk because it's thinner and it was fine. Add seitan and peas, cook for 10 more minutes.
6. Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn't stick. I added low fat sour cream, mostly to cut the taste of of the extra wine, but I agree that it's not really necessary. This is a rich, hearty, extremely filling meal.