Madeira Seitan With Chanterelles

Madeira Seitan with Chaterelles

Looking for something incredibly easy, yet elegant? Fantastic flavors, but no work? Have I got a dish for you. When we were shopping at Whole Foods after Thanksgiving, the chanterelles happened to be on sale. I couldn’t resist picking some up. Since they are such a splurge, there was a big debate about how to use them. My first thought was to use them with homemade pasta, but with time being the way it is, I wasn’t able to make pasta until Sunday. The mushrooms kept calling my name, so I ended up using them in this Saturday night dinner.

Madeira Seitan with Chanterelles
Serves 2

2 chickeny cutlets
3 tablespoons madeira
1 tablespoon white balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon dried thyme (fresh would be better, but I didn’t have any)
1/8 teaspoon salt
1/8 teaspoon white pepper
1 1/2 tablespoons vegan margarine, divided
1 tablespoon minced shallot
6 ounces chanterelle mushrooms, quartered

Make the marinade by mixing the madeira, vinegar, garlic, thyme, salt and pepper together. Marinade the cutlets for about 1/2 an hour.

Heat 1 tablespoon margarine in a skillet over medium heat. Remove the cutlets from the marinade but reserve the marinade. Brown the cutlets until golden, about 5 minutes on each side. Remove from the skillet and set aside. Add the remaining margarine, the shallot, and the mushrooms. Cook the mushrooms until softened, about 5 minutes. Add the reserved broth and the cutlets to the skillet. Cook 5 to 10 minutes until the sauce has thickened slightly. Taste and adjust the seasonings.

Beige-brown food has never tasted so wonderful! We ended up eating this in front of the television, and it was so dinner party-ish that it made me feel funny. Not for long though, just until my next bite. After all, delicious food enhances any situation.