Seitan stew with mushrooms and avocado
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For 1-2 people
3 slices of seitan unflavoured
a handful of dried porcini mushrooms
medium very ripe avocado
half a glass of white wine
a pinch of anise seeds
a dry Walnut
one small slice of lemon
salt, pepper, extra virgin olive oil
Simmer the dried mushrooms in a jug with 2 fingers of water until they are softened well.
Pound the nut up to crush it completely.
Blow lightly fried seitan, cut into pieces with a little olive oil, then add the mushrooms with the remaining water and anise, salt to taste and cook over low heat, turning once until the water is absorbed.
Raise the heat and pour the wine slowly stirring, and to absorb quickly.
Then merge to fire off the Pan crumbled walnuts, pepper and avocado.
With a fork, mash the avocado pulp and embedding it, mixing with the mushroom sauce.
Serve warm with a very slight dash of lemon to enhance the flavors.
(Thanks to Antonella Sagone)