Seitan and Mushrooms in Paprika Cream

Name: Seitan and Mushrooms in Paprika Cream
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 2 medium onions, halved and thinly sliced; 1 pound seitan, cut into bite-size pieces; 8 to 10 ounces cremini or baby bella mushrooms, sliced; 1/4 cup dry white or red wine; 2 tablespoons unbleached white flour; 1/2 cup rice milk, plus more if needed; 1/2 cup plain Silk creamer; 2 teaspoons sweet paprika; Salt and freshly ground pepper to taste

January 24, 2012

I adore Paris. When I need to assuage my longing for this lovely city, I serve my family assiettes (referring to a generous platter of a number of components) like those typically served in the city’s vegetarian restaurants. The menus of these restaurants are not as extensive or innovative as those in the United States or Britain, but they do offer delicious, fresh food prepared with French flair. Seitan is a common offering. This one is an amalgam of seitan dishes I enjoyed at Le Potager du Marais, near the Georges Pompidou Center, and Les Cinq Saveurs D’Ananda in the Latin Quarter. For tips on creating Parisian-style assiettes, see the box preceding the recipe.

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