{"id":7914,"date":"2016-11-09T19:54:07","date_gmt":"2016-11-09T19:54:07","guid":{"rendered":"http:\/\/macrosano.com\/?p=7914"},"modified":"2019-06-13T12:46:25","modified_gmt":"2019-06-13T10:46:25","slug":"roast-of-seitan-and-wild-mushrooms-provencal-style","status":"publish","type":"post","link":"https:\/\/macrosano.com\/en\/roast-of-seitan-and-wild-mushrooms-provencal-style\/","title":{"rendered":"Roast of seitan and wild mushrooms proven\u00e7al style"},"content":{"rendered":"

A few weeks ago, a friend\u00a0of 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.<\/strong><\/em><\/p>\n

The result was a sweet and delicious stew for the cold autumn days that are beginning to linger.<\/strong><\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

1 block of seitan<\/p>\n

2 or 3 porcini mushrooms, \u00a0depending on size<\/p>\n

2 carrots<\/p>\n

1 sweet potato<\/p>\n

1 big onion<\/p>\n

2 cloves of garlic<\/p>\n

1 lemon<\/p>\n

1 handful of pine nuts<\/p>\n

2 or 3 sprigs of thyme<\/p>\n

2 c.s. from shoyu<\/p>\n

Salt<\/p>\n

Extra virgin olive oil<\/p>\n

\"Roast<\/p>\n

\n

Elaboration:<\/em><\/strong><\/p>\n

Pre heat oven to 200 \u00b0 C.<\/em><\/p>\n

Gently roast the pine nuts in a pan without oil and reserve.<\/em><\/p>\n

Cut the onion into medium cubes and crush the garlic.<\/em><\/p>\n

Cut the carrot using the rolling method and cut the sweet potato in similar size pieces.<\/em><\/p>\n

Cook the seitan in slices of about 1 cm.<\/em><\/p>\n

Cut the mushrooms into strips a little thinner than the seitan.<\/em><\/p>\n

Cut the lemon into quarters.<\/em><\/p>\n

Place all the vegetables in a baking dish, add a little salt and mix.<\/em><\/p>\n

Add the seitan, the shoyu and the oil and mix well so that all the ingredients are impregnated of the liquids.<\/em><\/p>\n

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.<\/em><\/p>\n

Bake for 30 to 40 minutes.<\/em><\/p>\n

Half way through the baking remove the ingredients and add half the pine nuts.<\/em><\/p>\n

When ready. Turn the oven off and let it sit for a few minutes.<\/em><\/p>\n

Sprinkle with the emaining pine nuts.<\/em><\/p>\n

\"Roast<\/p>\n

Cook it with love… and enjoy it!<\/p>\n

<\/h6>\n","protected":false},"excerpt":{"rendered":"

A few weeks ago, a friend\u00a0of 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. Ingredients: 1 block of seitan 2 …<\/p>\n

Roast of seitan and wild mushrooms proven\u00e7al style<\/span> Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":20366,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[621,427,507],"tags":[578,506],"class_list":["post-7914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-recipes","category-tofu-tempeh-seitan","tag-autumn","tag-mushrooms"],"yoast_head":"\nRoast of seitan and wild mushrooms proven\u00e7al style<\/title>\n<meta name=\"description\" content=\"Delicious roast of seitan and wild mushrooms, cooked with sweet vegetables, pine nuts and rosemary... 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The result was a sweet and delicious stew for the cold autumn days that are beginning to linger. 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