Roast of seitan and wild mushrooms provençal style

Roast of seitan and wild mushrooms

A few weeks ago, a friend of mine gave us the last porcini mushrooms of the season, and I thought that combined with seitan, would make a very autumnal and comforting dish.

The result was a sweet and delicious stew for the cold autumn days that are beginning to linger.


1 block of seitan

2 or 3 porcini mushrooms,  depending on size

2 carrots

1 sweet potato

1 big onion

2 cloves of garlic

1 lemon

1 handful of pine nuts

2 or 3 sprigs of thyme

2 c.s. from shoyu


Extra virgin olive oil

Roast of seitan and wild mushrooms


Pre heat oven to 200 ° C.

Gently roast the pine nuts in a pan without oil and reserve.

Cut the onion into medium cubes and crush the garlic.

Cut the carrot using the rolling method and cut the sweet potato in similar size pieces.

Cook the seitan in slices of about 1 cm.

Cut the mushrooms into strips a little thinner than the seitan.

Cut the lemon into quarters.

Place all the vegetables in a baking dish, add a little salt and mix.

Add the seitan, the shoyu and the oil and mix well so that all the ingredients are impregnated of the liquids.

Cover the dish with baking paper, ensuring that it is all well covered, so that it does not let steam come out during the cooking.

Bake for 30 to 40 minutes.

Half way through the baking remove the ingredients and add half the pine nuts.

When ready. Turn the oven off and let it sit for a few minutes.

Sprinkle with the emaining pine nuts.

Roast of seitan and wild mushrooms

Cook it with love… and enjoy it!

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