Friday, January 09, 2009
Duxelles in Bruxelles
A couple of nights ago I was peering around the health food shop that is across the road from me, and I found in their (rather meager) fridge, a huge hunk of seitan. That doesn't sound very appetizing does it? But really, that's all it was, a big roast-looking hunk of seitan. I was feeling like a challenge so I decided to throw it in with the other goodies (like all natural, all organic, sugar free peanut butter!).
Anyhow, in one of those cooking sprees that accidentally turned out to be an ode to the cooking of my youth (because I also made a classic-my-mom-pasta-salad for our lunches today) I felt inclined to turn the hunk o'seitan into a roasty type dish, with some carrots, brussel sprouts, gravy and...drum roll...my first attempt at a Duxelles stuffing.
Now, according to the fountain of knowledge, otherwise known as wikipedia, (my credit as a researcher just went down by five points), Duxelles style stuffing was crafted in the 17th century by a French chef. One would usually mince mushrooms, onions, herbs and fry them up in butter to make a paste that you would then ram inside a poor unsuspecting piece of meat. I however, with the constant advice of one Master Chef Kevin Healey, decided to go with: wild mushrooms, olive oil, organic yellow onions and some herbs d'provence. Voila. When it was all done, the bits that weren't sticking to my cast iron pan, I added to my seitan, place the whole shabang in a casserole dish and added a bit of veg stock.
The brussel sprouts and carrots were coated in maple syrup (eh?), and a little bit of frozen olive oil. I was most impressed with the veg! They turned out amazingly scrumptious. The hunk o'seitan was ok.....but then again, I never really liked roast when I was a kid (sorry mom). The gravy was great - a rip off from the Miso Gravy recipe in How It All Vegan.
The pasta salad is wicked and I can't wait to gobble it up for lunch!