This just might be one of the best dishes my husband has ever made!
It's got a thick and creamy sauce with just a hint of wine. The seitan provides just the right texture & mouth feel--not to mention, it's a huge protein boost.
If you want to get fancy, sprinkle a teaspoon of toasted chopped walnuts on top.
This is an enlightened version of Robin Asbell's Big Vegan Creamy Triple Mushroom Fettucine
Click here to get to the post where this recipe originates
1/4 cup of vegetable broth for sauteeing--use only a small amount at a time to prevent vegetables from sticking. Mushrooms have so much liquid, that I didn't need any broth sautéing with a Scanpan
2 small dried mushrooms (any variety)
2 TBS white whole wheat flour
8 ounces of seitan, thinly sliced OR SOY CURLS---reconstitute 1/2 of an 8 oz. package=use 2 cups of dry soy curls reconstituted with 2 cups of boiling water, until soft. Takes 15 minutes. Drain, press out water, & squeeze out water with your hands. NOTE: Soy Curls are better tasting than seitan.
3 ounces of fresh shiitake mushroom caps, thinly sliced
8 ounces of sliced white or cremini mushroom caps.
2 garlic cloves, minced
1 1/2 cups plain soymilk (or other non-dairy milk)
1/4 cup white wine (dry red wine is fine,too)
1 TBS. tomato paste
1 TBS. nutritional yeast
1 tsp. white miso
1 pinch of ground nutmeg
1 pinch of cayenne
1 pinch of ground turmeric
1/2 cup fresh parsley or basil (I used parsley)
1/2 tsp salt, optional
8 ounces of fresh portobello caps, thinly sliced
8 ounces of good quality dried whole wheat fettucine (I've used Bionaturae Whole Wheat Fettuccine & DeBole's Spinach Fetuccine)
2 TBS of chopped walnuts, toasted (optional)
1. Bring a large pot of water to a boil. In a spice or coffee grinder, grind the dried mushrooms to a fine powder. Put them in a small bowl & stir in the flour. Reserve.
2. Heat a large non-stick saucepan over medium-high heat. Add a little vegetable broth to prevent sticking & saute the seitan or soy curl, shiitakes & creminis, stirring until browned, then add the garlic. When the vegetables start to sizzle, sprinkle them with the flour/mushroom mixture and stir to combine. Add a little broth if necessary. Keep stirring and scraping until the flour is well moistened and the mushroom powder is fragrant.
3. As the mushroom-seitan or soy curl mixture cooks, whisk together the soymilk, wine, tomato paste, yeast, miso, nutmeg, cayenne, and turmeric in a measuring cup. Remove the pan from the heat and use a heat-safe spatula to stir in about one fourth of the soymilk mixture until smooth. Continue to add the soymilk mixture in fourths, stirring after each addition until all is incorporated. Turn on the heat to medium, stir & heat until the mixture thickens. Stir in the parsley and salt (optional) and keep warm.
4. Heat a non-stick skillet over medium-high heat. When the pan is hot, sear the portobello mushroom slices, stirring as they shrink and brown. Add a little vegetable broth if they start to stick. Reserve.
5. Cook the fettucine in the boiling water according to the package directions and drain well.
6. In a individual serving bowls, add 1/4 of the fettucine, top with 1/4 of the sauce, and 1/4 of the reserved seared portobello mushrooms. Sprinkle with 1/4 of the toasted chopped walnuts, if desired.
Nutrition facts are for 1/4 serving--and with walnuts.
Creamy Triple-Mushroom Fettucine wt Walnuts
Serving Size: 1 serving
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