Madeira Seitan with Chanterelles

Madeira Seitan with Chaterelles

Looking for something incredibly easy, yet elegant? Fantastic flavors, but no work? Have I got a dish for you. When we were shopping at Whole Foods after Thanksgiving, the chanterelles happened to be on sale. I couldn’t resist picking some up. Since they are such a splurge, there was a big debate about how to use them. My first thought was to use them with homemade pasta, but with time being the way it is, I wasn’t able to make pasta until Sunday. The mushrooms kept calling my name, so I ended up using them in this Saturday night dinner.

Madeira Seitan with Chanterelles
Serves 2

2 chickeny cutlets
3 tablespoons madeira
1 tablespoon white balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon dried thyme (fresh would be better, but I didn’t have any)
1/8 teaspoon salt
1/8 teaspoon white pepper
1 1/2 tablespoons vegan margarine, divided
1 tablespoon minced shallot
6 ounces chanterelle mushrooms, quartered

Make the marinade by mixing the madeira, vinegar, garlic, thyme, salt and pepper together. Marinade the cutlets for about 1/2 an hour.

Heat 1 tablespoon margarine in a skillet over medium heat. Remove the cutlets from the marinade but reserve the marinade. Brown the cutlets until golden, about 5 minutes on each side. Remove from the skillet and set aside. Add the remaining margarine, the shallot, and the mushrooms. Cook the mushrooms until softened, about 5 minutes. Add the reserved broth and the cutlets to the skillet. Cook 5 to 10 minutes until the sauce has thickened slightly. Taste and adjust the seasonings.

Beige-brown food has never tasted so wonderful! We ended up eating this in front of the television, and it was so dinner party-ish that it made me feel funny. Not for long though, just until my next bite. After all, delicious food enhances any situation.

Coming soon: another book contest and Food Network Friday.

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  1. Posted November 30, 2009 at 8:14 pm | Permalink

    Hehe sometimes I love brown food. Does that make me a bad vegan?

  2. Posted December 1, 2009 at 2:24 am | Permalink

    what a beautiful dish! i have never made my own seitan but dream of doing it someday.

  3. Posted December 1, 2009 at 2:31 pm | Permalink

    Sounds wonderful…can’t wait to try this!

  4. Posted December 1, 2009 at 8:07 pm | Permalink

    Looks super yum! I love mushrooms but chanterelles are hard for me to find. I might have to seek them out for this dish!

  5. Posted December 5, 2009 at 5:03 pm | Permalink

    Another fantastic seitan recipe! Seitan and mushroons is one of the best combinations ever.

  6. Posted December 6, 2009 at 3:15 am | Permalink

    this looks really amazing, and way to put the chantarelles to good use – definitely elegant!

  7. Posted December 13, 2009 at 6:45 pm | Permalink

    Kate, it makes you a good vegan, of course!

    VV, it’s easier than you think! Give it a go. I cook it in the crockpot so I don’t have to worry about boiling.

    Primmgirl, hope you like it if you try it. So easy!

    PB and J, any mushroom would work, but those chanterelles are super special.

    Mihl, thanks, you’re so sweet!

    Mike K., thanks a lot. I love easy but fancy pants dishes.

  8. Posted January 4, 2010 at 4:57 pm | Permalink

    Looks wonderful and easy to make! Perhaps I will try making these some time!

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