Seitan With Portobellos in White Wine Sauce

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 shallots, chopped
• 3 garlic cloves, minced
• 8 ounces chicken seitan strips (1C. broth reserved)
• 4 portabella mushroom caps, thinly sliced then cut into thirds
• 1/2 lb linguine
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon parsley
• 1/2 teaspoon kosher salt
• black pepper
• 1/2 cup white wine (Sauvignon Blanc)
• 1/4 cup heavy cream
• 1/2 cup parmesan cheese, grated

Directions

1. 1

   Heat olive oil and butter in medium skillet over medium heat until butter melts.

2. 2

   Add shallots and garlic, stir to coat and cook 1 minute.

3. 3

   Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.

4. 4

   Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.

5. 5

   Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.

6. 6

   Add to linguine and heat a few minutes.

7. 7

   Note: the recipe as written gives only a little thin sauce at the end - if you want a "saucier" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.