Homemade Seitan Steaks Wild Mushroom Gravy Recipes

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CHEF JOHN'S MUSHROOM GRAVY



Chef John's Mushroom Gravy image

Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 1h

Yield 6

Number Of Ingredients 7

¼ cup butter
1 (16 ounce) package sliced mushrooms
salt to taste
¼ cup all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
1 pinch fresh thyme leaves, to taste

Steps:

  • Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
  • Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g

STEAKS WITH MUSHROOM GRAVY



Steaks With Mushroom Gravy image

Steaks With Mushroom Gravy is simple and delicious with a quick and easy homemade gravy made from scratch!

Provided by Karina

Categories     Dinner

Time 20m

Number Of Ingredients 11

4 8 oz (225 gram) boneless ribeye steaks, 1-inch thick ((or scotch fillet, sirloin, rump, strip or porterhouse steaks))
Salt and pepper, (to season)
2 tablespoons olive oil
1 onion (yellow, white or brown), (sliced)
2 large garlic cloves, (minced)
7 ounces (200 grams) brown mushrooms (sliced)
3 tablespoons unsalted butter
3 tablespoons plain flour
2 1/2 cups beef broth (or stock)
2 teaspoons Worcestershire sauce
Salt and pepper (to taste)

Steps:

  • Pat steaks dry with paper towel. Season with salt and pepper to your taste.
  • Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
  • Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
  • Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
  • Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
  • Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
  • Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.

Nutrition Facts : Calories 611 kcal, Carbohydrate 9 g, Protein 49 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 149 mg, Sodium 713 mg, Sugar 2 g, ServingSize 1 serving

MUSHROOM GRAVY



Mushroom Gravy image

My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

Provided by BakingWithLuv

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

Steps:

  • Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g

HOMEMADE SEITAN



Homemade Seitan image

A very tasty, and tender seitan is produced. You can change the taste by the changing or adding different spices. eg. adding traditional chicken herbs like sage, poultry seasoning will produce a mock chicken. Found this recipe on-line.

Provided by Kathy228

Categories     Grains

Time 1h10m

Yield 6 pieces

Number Of Ingredients 12

2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water (or veg. broth cube) or 1 1/4 cups vegetable stock (or veg. broth cube)
3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
1 -3 teaspoon toasted sesame oil (optional)
4 cups water or 4 cups vegetable broth
1/4 cup tamari, Braggs, soy sauce
3 -4 slices gingerroot
celery (optional)
onion (optional)
parsley (optional)

Steps:

  • Add garlic powder and ginger to flour and stir.
  • Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
  • Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes. It will be rubbery.
  • Cut gluten into 5 or 6 pieces. Pat out and stretch dough to form into "cutlet" shapes.
  • Combine broth ingredients. Simmer seitan pieces in broth for 30 to 60 minutes. Let seitan cool in the broth.
  • You can use this right away, refrigerate it for up to a week, or freeze it for several months.

Nutrition Facts : Calories 164.1, Fat 0.8, SaturatedFat 0.1, Sodium 1189.2, Carbohydrate 7.4, Fiber 0.5, Sugar 0.5, Protein 32.4

HOMEMADE SEITAN STEAKS & WILD MUSHROOM GRAVY



Homemade Seitan Steaks & Wild Mushroom Gravy image

This fresh seitan recipe from the Candle Cafe is the best I've ever had, but unfortunately it does take about 6 hours to make. A lot of that time is simmering or marinating time, but you need to start making this early and be aware that it can take a good half hour to knead the starch out of the dough. If will look like a lot when you first form the dough, but by the time you're done washing out the starch, it will have shrunk a lot! It will puff back up a bit during the simmering, though. These end up with a really good flavor and are kind of reminiscent of a beef roast/steaks. These go well with the wild mushroom gravy that the cafe serves them with, so I included that recipe with the seitan one here. The ingredients following the hot sauce are for the gravy. You can also use leftover marinade for portobello burgers to grill in the summertime.

Provided by Eat Your Vegetables

Categories     Vegan

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 17

4 cups whole wheat bread flour
4 cups unbleached white flour
6 cups vegetable broth
2 cups extra virgin olive oil
1 cup tamari soy sauce
1/2 cup Dijon mustard
16 garlic cloves, minced
1 tablespoon black pepper, freshly ground
2 teaspoons hot sauce
6 tablespoons extra virgin olive oil
2 cups onions, finely chopped
2 cups mushrooms, chopped (shiitake, oyster, chanterelle, portobello, etc)
1 cup brown rice flour
1/2 cup tamari soy sauce
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried tarragon

Steps:

  • To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
  • Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
  • Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear.
  • Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool.
  • Slice the dough into "steaks" and place in a large baking dish.
  • To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours.
  • Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled.
  • To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.

Nutrition Facts : Calories 1529, Fat 90.3, SaturatedFat 12.6, Sodium 4391.7, Carbohydrate 156.2, Fiber 15.1, Sugar 5, Protein 31.8

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