Seitan and Lentil Stew with Chanterelle Mushrooms
(onion, garlic, carrot, seitan, chanterelle mushrooms)
After the Chinese market trip Friday, we continued on to the West Side Market and scored some Chanterelle Mushrooms. After cleaning them gently, we simply cooked them with olive oil, salt, pepper and a splash of tamari at the end -- just to heighten the umami experience of course. ;)
These went on top of the seitan and french lentil stew, and served with a side of string beans (with actual strings, just like the old days) -- also from the WSM.
Monday, September 18, 2006