Friday, September 13, 2013
SAUTÉED VEGAN "CHIKN" WITH CHANTERELLE MUSHROOMS AND PEARS IN WHITE WINE
Chanterelle season is here on Denman Island-- always eagerly awaited. Here are some of the beauties on the cutting board:
Night before last I needed to make a quick meal for the two of us, and I had chanterelles waiting in a bag in the fridge, and some of my neighbor's pears needing to be used. I thought pears and chanterelles (with some fresh tarragon from the herb garden) would work well together with a mild, slightly creamy white wine sauce, so this is what I came up with. It was delicious on rice with some homegrown pattypan squash sauteed with tomatoes and peppers. (I would ordinarily use brown basmati, but I had already-cooked white basmati that just need to be heated up, so that's what's in the photo.) Lucky me-- I get the leftovers for lunch today!
Printable Recipe
BRYANNA'S
SAUTÉED VEGAN "CHIKN" WITH CHANTERELLE MUSHROOMS AND PEARS IN WHITE
WINE
Serves 4
3 cups
reconstituted Soy Curls® (see here for
info on Soy Curls® and how to reconstitute)
OR 16 ounces [450 g]
low-fat vegetarian chicken substitute strips (Gardein; Yves;
Morningstar Farms; Lightlife; or President's Choice)
2 tablespoons fresh, chopped tarragon, OR1/2
tablespoon dried tarragon
freshly-ground
black-pepper to taste
1 1/2
tablespoon unbleached flour
2
tablespoons vegan butter (try my homemade palm oil-free vegan "Buttah")
8 oz. firm
but ripe pears, peeled, pitted and thinly sliced
6 oz.
chanterelle mushrooms, cleaned and trimmed and sliced 1/4” thick
1 medium onion, chopped
3 cloves of
garlic, minced
2/3 cup dry white
wine (can be non-alcoholic)
1 1/2 cups
vegetarian chicken-style broth (see here for info on
broths- I used Better Than Bouillon Vegan No-Chicken broth base)
3 tablespoons
unflavored, not-too-sweet nondairy creamer, such as So Delicious Original
Coconut Milk Creamer
GARNISH:
Chopped
fresh chives or parsley
In a medium
bowl, toss the Soy Curls® or alternative with the tarragon, freshly-ground
black-pepper to taste, and the flour.
In a large
(12”) non-stick skillet, melt 1 tablespoon of the vegan butter over high
heat. When it’s hot, add the strips and sauté them briefly, just until
they start to brown. Remove them from the pan and set aside.
Add the
remaining vegan butter and heat until melted. Add the chanterelles and
salt lightly. Stir-fry them until they brown lightly. They should
exude their juices and then evaporate most of them. Place the
chanterelles in a bowl and set aside.
Add the
onions and garlic back to the pan and sauté without fat (what I call
“steam-frying”) over high heat, squirting a bit of water into the pan to keep
them from sticking and burning. Keep them moving! When they soften
a bit, pour in the wine and cook over high heat until the wine is reduced to a
few tablespoons. Add the broth and cook over high heat until this is
reduced to about half.
Add the “chicken” strips and the chanterelles back to the
pan, along with the pear slices and simmer briefly over low heat. Add the
creamer to the sauce, stirring well. Taste for seasoning and serve
immediately over steamed brown basmati rice or quinoa, or with crusty bread.
Enjoy!
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