Red wine-braised seitan with porcini mushrooms and creamy polenta
Recipe
vegetarian
Time
50'
Difficulty
medium
Ingredients for 2 people
300g - Seitan naturale
200ml Red Wine
200g Porcini mushrooms
1 Red onion
2 Carrots
2 Celery stalks
2 Garlic cloves
2 Bay leaves
2 Rosemary sprigs
2 Tablespoons of extra virgin olive oil
1 Tablespoon of tomato paste
250g Cornmeal for polenta
1L of water
100ml Plant-based milk
50g Grated Parmesan cheese
30g Butter
A pinch of Salt
Preparation
If using dried porcini mushrooms, soak them in hot water for about 20 minutes. If using fresh ones, clean them gently and cut into pieces. Cut the seitan into cubes about 2–3 cm in size.
Finely chop the onion, carrots, celery, and garlic.
In a large saucepan, heat the olive oil and sauté the chopped vegetables with the bay leaves and rosemary sprigs until soft and fragrant.
Add the seitan to the pan and brown it on all sides.
Add the porcini mushrooms and continue cooking for a few minutes.
Stir in the tomato paste and mix well.
Pour the red wine into the pan and let the alcohol evaporate over high heat for a couple of minutes.
Reduce the heat, cover the pan, and let everything braise gently for 20–25 minutes, stirring occasionally. If the sauce becomes too dry, add a little water or vegetable broth.
Season with salt and pepper at the end of cooking.
To prepare the polenta: bring the water to a boil in a large pot and add a pinch of salt.
Gradually pour in the cornmeal, stirring constantly with a whisk to prevent lumps.
Cook the polenta over low heat for about 40 minutes, stirring regularly.
When the polenta is almost done, add the milk and continue stirring until it reaches a creamy consistency.
If desired, add butter and Parmesan cheese for a richer flavor.
Pour the creamy polenta into a deep plate.
Place the braised seitan with porcini mushrooms on top, spooning the red wine sauce over everything.
Garnish with a sprig of fresh rosemary and a drizzle of extra virgin olive oil.
