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Mushroom and Seitan Stew with Crispy Potatoes

This is our take on a traditional French dark stew with firm chestnut mushrooms, seitan (wheat gluten) and bitter dark Ale.

The quantities look huge, but it cooks down by half and is even better the next day so make plenty and enjoy for longer.

Mushroom and Seitan Stew topped with Crispy Potatoes 

Dietary: Vegan, Gluten-free option | Serves: 4/6

Prep Time: 30 minutes | Cook time: 1 hour

Ingredients:

  • 4 medium onions, sliced
  • 4 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 500g chestnut mushrooms, quartered
  • 350g jar ‘Yakso’ seitan
  • 1 tbsp plain white flour
  • 1 tsp Marmite or yeast extract
  • 2 tbsp shoyu or 1 tbsp tamari
  • 500ml vegetable stock or water
  • 500ml dark ale
  • 2 bay leaves
  • 1 sprig of sage
  • 1 tbsp chopped thyme
  • 1 tbsp brown sugar
  • salt and freshly ground black pepper
  • Crispy potato topping
  • 2 large baking potatoes, par-boiled
  • olive oil

Method:

  1. Heat the olive oil in a large ovenproof casserole dish. Add the sliced onions and fry until golden and beginning to caramelise. Add the garlic and fry for a further minute.
  2. Add the quartered mushrooms, turn up the heat and stir-fry until the mushrooms are beginning to brown.
  3. Cut the seitan into chunks keeping the liquid from the jar to add to the stock. Add the seitan to the mushrooms and stir-fry quickly.
  4. Take the casserole off the heat and stir in the flour.
  5. Make the stock with the Marmite, shoyu and the liquid from the seitan jar and make up to 500ml with vegetable stock or boiling water.
  6. Over a low heat stir the stock into the casserole, then add the beer, bay leaves and sugar and bring to the boil stirring all the time. Lower the heat and simmer very gently for about 30 minutes until the stew has reduced by a 1/3rd and is a lovely rich brown colour.
  7. Check for seasoning and add salt and lots of freshly ground black pepper. Remove the bay leaves and the sprig of sage.
  8. Slice the par-boiled potatoes and place the slices of par-boiled potatoes on top and drizzle with olive oil and a pinch of salt.
  9. Heat the grill and place the casserole under the grill and grill until the potato top is crisp and golden. Alternatively place in a hot oven 200C/180Fan and cook for 30 minutes.
  10. Serve with sautéed kale, cavolo nero or cabbage.


Delicious food photography by Rob Wicks of Eat Pictures.

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Comments

Anne. Carter on 9th Feb 2018 said:

Lovely and informative evening with Winterwell
WI.  Truly inspirational.  Have Vegan neighbours,  Would love to entertain them “properly”.  Now I have more confidence.

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