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Champignon and seitan mushrooms

ingredients

servings

4

Champignon mushrooms

800 oz

Seitan

400 oz

Carrots

1 unit

Shallots

1 unit

Parsley

1 sprig

Extra virgin olive oil

a bit

Salt

2 pinches

second courses from Italy

Champignon and seitan mushrooms

Champignon and seitan mushrooms

vegan with gluten

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Champignon and seitan mushrooms

The recipe for champignon and seitan mushrooms is taken from Cucinare a Colori, a book of veg recipes, healthy and tasty for the 4 seasons. In the book the champignons are left whole and are filled with seitan, carrots, shallots and celery. I changed the shape, but the substance is the same, unfortunately I did not find some big mushrooms to stuff, but I liked the combination of seitan with champignons and I did not miss the recipe.

Champignon and seitan mushrooms step 1

step 1

First clean the mushrooms from the ground and cut them into four if they are large or two if they are smaller.

Champignon and seitan mushrooms step 2

step 2

Prepare a small amount of carrots, shallots and seitan.

Champignon and seitan mushrooms step 3

step 3

In a pan add a drizzle of extra virgin olive oil and fry the diced vegetables and seitan.

Champignon and seitan mushrooms step 4

step 4

Brown well then add the champignon mushrooms, pour a finger of water, cover with the lid and cook well, turning from time to time.

Champignon and seitan mushrooms step 5

step 5

As the mushrooms cook the excess water, it will evaporate so do not worry.

Champignon and seitan mushrooms step 6

step 6

Once cooked add the finely chopped parsley, leave to flavor for another five minutes then serve, that's it!

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