1/3/2012 1 Comment Seitan BourguignonI have not taken a picture of this either time I made it (maybe tomorrow at lunch, unless I inhale it before I think of taking a picture--again). I do this in the slow cooker.
1 loaf of Seitan (I use one of the prepped loaves from the Chicago Diner recipe) cut into chunks 1 bag of frozen pearl onions 1.5 cups broth/stock (I freeze my seitan cooking liquid and use it here with a tablespoon of "No-Chicken Broth" stirred in) 1 cup of decent red wine 1 container of baby bella mushrooms, cut into quarters pinches of thyme and Italian seasoning, as well as some dried parsley Throw all of that in the slow cooker, pop the lid on and cook it (I tend to throw it in around noon and set mine for six hours. When I'm ready to serve it, I do a bit of cornstarch slurry and thicken it. Serve over polenta or over parsley potatoes.
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