Seitan and Mushrooms in Paprika Cream
I adore Paris. When I need to assuage my longing for this lovely city, I serve my family assiettes (referring to a generous platter of a number of components), like those typically served in the city’s vegetarian restaurants. The menus of these restaurants are not as extensive or innovative as those in the U.S. or Britain, but they do offer delicious, fresh food prepared with French flair. Seitan is a common offering. This one is an amalgam of seitan dishes I enjoyed at Le Potager du Marais near the Georges Pompidou Center, and Les Cinq Saveurs D’Ananda in the Latin Quarter. For tips on creating Parisian-style assiettes, see the sidebar, following.
- 1 1/2 tablespoons olive oil
- 2 medium onions, halved and thinly sliced
- 1 pound seitan, cut into bite-sized pieces
- 8 to 10 ounces crimini or baby bella mushrooms, sliced
- 1/4 cup dry white or red wine
- 2 tablespoons unbleached white flour
- 1/2 cup rice milk
- 1/2 cup plain Silk creamer
- 2 teaspoons sweet paprika
- Salt and freshly ground pepper to taste
Heat the oil in a wide skillet. Add the onions and sauté over medium heat until translucent. Add the seitan and mushrooms, cover, and cook, stirring occasionally, until the onions are golden brown and the seitan is touched here and there with golden brown. Pour in the wine and stir.
Use some of the rice milk to dissolve the flour into a smooth paste. Add the remaining rice milk, dissolved flour, and Silk creamer and stir together. Stir in the paprika and cook over low heat for 5 minutes longer.
If the sauce becomes too thick, loosen with a little additional rice milk. Season with salt and pepper and serve at once.