Sunday, April 17, 2016

Italian Mushroom & Seitan Bowl

This was a very flavorful bowl of food. It is not a saucy dish, which is the type of bowls I normally like, but it had wonderful flavor. You could add a splash of olive oil when you serve it or even add some vegetable broth to the dish before serving. We enjoyed it with a small side salad.

  • 1 8-ounce package baby bellas, sliced
  • 1 package Tofurky chick'n strips (not pictured)
  • 1 box penne or rotini pasta, cooked according to package directions
  • 3 garlic cloves, peeled and minced
  • 1 shallot, sliced thinly
  • 1/4 cup sun-dried tomatoes, sliced (not in oil)
  • 1 tablespoon capers
  • salt and pepper, to taste
  • a couple springs fresh oregano
  • fresh parsley
  • olive oil, for cooking

Start your water to cook the pasta. Cook according to package directions. Set aisde.

Heat olive oil in a large pan. Add shallot, cook for 1 minute. Add garlic and cook for 1 more minute.

Add mushrooms, sun-dried tomatoes, seitan, capers, salt and pepper. Cook about 6-8  minutes until mushrooms are done. Add parsley and oregano to taste.

Serve over pasta.



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