Okay, it's official: that groundhog LIED.
I ran into a few roadblocks when it came to making the sauce, since seitan doesn't lend itself to browning as beef does. Part of what makes some sauces so incredibly tasty is that fabulous deglazing process, when you use different liquids to break up the browned bits left behind by the meat to create a flavorful base. But with the help of a few herbs & condiments, I was able to get a pretty decent flavored sauce that, while not authentic, was just perfect for my finished product. Combined with perfectly cooked mushrooms and some thick noodles, this made for a fabulous entrée that I served with a crisp salad for an easy weeknight meal.
Mushroom Seitan Stroganoff (makes 3-4 servings; total cost per serving: ~ $2.45)
1 8 oz. package seitan, cut into small chunks
4 oz. white mushrooms, sliced
2 garlic cloves, minced
1/4 c thinly sliced shallots or red onion
2 T olive oil
1/4 c Braggs Liquid Aminos or soy sauce
1/4 c white cooking wine
1/2 c nonfat plain yogurt or sour cream
1 t herbes de provence
1/2 t freshly ground black pepper
2 c cooked, thick-cut noodles (fettuccine, egg noodles, fussili, etc.)
2 T chopped scallions or chives (optional, for garnish)
Heat a large skillet over medium high heat and add the olive oil. Add the garlic & shallots and cook for 1-2 minutes, or until fragrant and just lightly browned. Reduce heat to medium, add the seitan and cook for about 3 minutes, followed by the mushrooms, herbes de provence and pepper. Cook for another 2-3 minutes, or until the mushrooms begin to release some of their moisture and start to become tender. Using a slotted spoon, remove the seitan & mushroom mixture (it's okay to leave the shallots in the pan) and set aside in a bowl.
In the same pan, add the Braggs/soy sauce and wine and bring to a low simmer. Quickly whisk in the yogurt (it helps if you've smoothed it out with a few whisks before adding it to the sauce; this will help avoid any curdling), and stir until completely incorporated. Allow to simmer gently over medium low heat for about 1-2 minutes, stirring occasionally. Return the seitan & mushroom mixture to the sauce and cook for another 3-4 minutes, so that the all the flavors are completely combined.
Spoon generous amounts of seitan, mushrooms and sauce over a bed of freshly cooked noodles, garnish with chopped chives & freshly ground black pepper, serve with a nice salad, and enjoy!