The Hangry Hillbilly

I enjoy cooking with Seitan. It's a great meat substitute and just about every recipe I've used it in has been a success. So, call me a sinner but Seitan is my friend. I buy pre-made Seitan (wheat gluten, wheat meat, mock duck) from Whole Foods or Ada's which is my local health foodie market. I have yet to make my own but I've read that people have great success making it from scratch. I'm just not that adventurous yet and the pre-made Seitan works great for everything I've used it for. So, if you have plenty of time and want to try to make your own that's awesome but if you are a bit lazy or too tired after working all day like me just buy the pre-made stuff!

I came up with this recipe because I love the flavor of Marsala wine and mushrooms. My husband and daughter both love this recipe. Me, I love just about anything served with mashed potatoes!

 I hope you enjoy it!

Marsala Seitan with Mashed potatoes

2 cloves garlic

2 shallots (chopped)

2 T. olive oil (approx)

1 cup (or more because I love mushrooms) Baby Bella mushrooms (sliced or whole, your choice)

1 cup Marsala wine

1 T. flour

1 T. margerine or butter

1 cup Vegetable broth

salt/pepper seasoning to taste

parsley for garnish

Get cookin'

Saute shallots and garlic in olive oil, add mushrooms and cook for a couple of minutes and then add Marsala wine. Continue to simmer over low heat for a few minutes. Pour mushroom mixture into a bowl and set aside. place pan back on stove and add 1 T butter/margerine. Melt butter and add 1 T. flour to make a roux. Whisk and cook until light brown and smooth. Add vegetable stock and whisk to make a gravy. Slowly add mushroom mixture and return to simmer. Stirring occasionally. Remove seitan from box, drain and discard liquid, separate and add to Marsala mushroom mixture and continue to simmer until heated through. Add more vegetable stock if you want a thinner gravy.

To plate...mound mashed potatoes on plate and spoon Marsala Seitan with gravy over mashed potatoes and garnish with fresh parsley. Serve with a nice bread of your choice for sopping up that yummy Marsala gravy.