Seitan with porcini mushrooms (2)
Seitan ai funghi porcini (2)
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For 4 people:
4 slices of seitan unflavoured
20 g dried porcini mushrooms
1 teaspoon arrowroot
extra virgin olive oil
shoyu (soy sauce)
1 sprig of rosemary
parsley
Heat oil in a pan and then add the rosemary seitan.
Cook each side for about 2 minutes and place in a dish.
Pour mushrooms, already soaked and chopped, into the pan by adding a few drops of shoyu.
Soon after, add the mushroom soaking water where you have dissolved the arrowroot.
Thicken and pour finally on seitan.
(Ricetta ConBio)
