“In Seitan We…Encrust”- Panko and Rosemary Encrusted Homemade Seitan with Mushroom Sauce and Truffled Mashed Potatoes
This weekend I had a great one-on-one cooking class with a client! Yes- you heard right, Delish Your Dish does private, in-home cooking classes! We had a blast cooking up a storm in her kitchen and indulging in our creations. The menu consisted of; Butternut Squash Soup with Croutons and Creme Fraiche, Truffled Mashed Potatoes, Panko and Rosemary Encrusted Homemade Seitan, and Wine Poached Pears with Vanilla Bean Creme Anglaise. Let’s just say, it was a delicious time!
Want to learn how to cook? Vegetarian? Vegan? A little Macro? Send me an email!
What You Need (Serves 2):
For the Seitan Medallions:
1 lb Seitan (sliced into medallions)
1 ½ Cups Panko Breadcrumbs
2 Tbs. Chopped Rosemary Leaves
Oil, for frying
1. In a small bowl, combine the panko crumbs and rosemary. Pour mixture into a shallow pie pan or plate. Next, if you have Seitan broth, dip the cutlet into the broth (allowing excess to drip off) and then dredge the cutlet in the panko mixture. Set cutlet aside until all have been encrusted.
2. Pour about ½“ oil into a sauté pan and set over medium heat. Once the oil is up to temp, carefully place the cutlets into the hot oil. Allow the Seitan to fry until golden brown on both sides. Remove from oil and place on paper towels to absorb excess oil.
For Marsala Sauce:
2 Portabello Mushroom Caps, diced
2 Shallots, minced
3/4 Cup Sherry Wine
2 Tbs. Butter
1 Cup Vegetable Stock
2 Tbs. Olive Oil
1 Tbs. Cornstarch + 2 Tbs. Water (to create slurry) *Note: can use Arrowroot or Kuzu too
Salt and Pepper, to taste
1. Heat a medium sauté pan over medium heat. Add in butter and olive oil. Once the butter begins to melt and bubble, toss in shallots and mushrooms.
2. Saute the mushrooms and shallots until they begin to brown. Deglaze the pan with the Sherry wine and vegetable stock. Scrape up and brown bits from the bottom of the pot.
3. Allow sauce to simmer about 10 minutes. If sauce needs to thicken, then add in the cornstarch slurry a little at a time, stirring all the while. Once sauce has thickened, remove from heat and serve with medallions. (We did not end up needed the slurry, because we just let the sauce reduce until all liquid was gone).
For the Potatoes:
2 lb Potatoes, peeled and chopped
2 Tbs. Butter
1 Cup Milk
Truffle Salt, to taste
Truffle Oil, to taste
Directions:
1. Place diced potatoes into a pot of cold, well-salted water. Bring pot to a boil and cook potatoes until knife tip tender. Drain and place into a bowl and cover.
2. In a small saucepan, heat butter and milk over low-heat until butter melts.
3. While the milk and butter warm, process potatoes through food mill, potato ricer or masher.
4. Slowly blend the milk and butter into the potatoes. Season to taste with truffle salt and oil.
