Seitan scaloppine with mushrooms

Ingredients

For 1 serving

• Seitan130 g
• Button mushrooms200 g
• Rice flour8 g
• Garlic1 clove
• Parsley4 g
• Vegetable broth100 g
• Potatoes120 g
• Extra virgin olive oil2 teaspoons
• White wine30 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery, sulphites,

In season: September – November

Method

1. Peel the potatoes, cut them into cubes of about 1.5 cm and boil them in salted water for 12 minutes, until a fork slides through; drain.
2. Meanwhile cut the seitan into slices about 0.5 cm thick, pat dry and dust them in the rice flour, shaking off the excess; clean the mushrooms with a damp cloth, trim the earthy ends and slice them; crush the garlic; heat the vegetable stock.
3. Heat half the oil in a wide frying pan over medium-high heat and brown the escalopes for 2 minutes per side, until golden; set aside.
4. In the same pan heat the remaining oil with the garlic and sauté the mushrooms over high heat for 5 minutes, until golden; deglaze with the white wine until the smell of alcohol has gone.
5. Add the hot stock and return the escalopes, season with salt and pepper and cook for 5 minutes over medium-low heat, turning them halfway, until the sauce thickens and coats them (the flour on the slices binds it).
6. Remove the garlic, finish with chopped parsley and serve with the potatoes.