Seitan escalopes with porcini and polenta

Ingredients

For 1 serving

• Seitan130 g
• Porcini mushrooms150 g
• All-purpose flour5 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Polenta (cornmeal)50 g
• White wine30 ml
• Saltto taste

Contains: gluten, soy, sulphites,

In season: September – November

Method

1. Bring the measured water to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking to avoid lumps and cook over low heat for the time shown on the packet, stirring often, until soft and creamy; keep covered.
2. Meanwhile clean the porcini: scrape the base of the stalks, wipe them with a damp cloth without washing and slice them.
3. Heat half the extra virgin olive oil in a pan over high heat with the peeled, crushed garlic and sauté the porcini for 6 minutes, until golden and their liquid has evaporated; season with salt and set aside.
4. Cut the seitan into slices about half a centimetre thick and dust them lightly with flour. Heat the remaining oil in the same pan over medium heat and brown the slices for 2 minutes per side, until golden.
5. Deglaze with the white wine and let it bubble for 1 minute; add the mushrooms and a splash of water and cook for 3 minutes, until the sauce thickens and coats the escalopes.
6. Serve the escalopes and mushrooms on the polenta and finish with the washed, chopped parsley.