Phyllo with Lentils, Seitan and Oyster Mushrooms and Gravy
The seitan was first marinated with a mixture of reduced scotch, tamari and pepper, then vacuum-sealed for six hours
The oyster mushrooms, ready to be sliced
The seitan was pan-fried with olive oil
Now on to the phyllo portion...
Phyllo 01: fold one piece in half (like a book), brush with olive oil, then cut down the center -- surprisingly, a pizza cutter works wonders here.
Phyllo 02: lay one half of the phyllo across the oiled mini-loaf pan.
Phyllo 03: add the second piece, pushing into the corners.
Phyllo 04: add the first layer of French lentils (pressure cooked with a half an onion, studded with cloves, 16 minutes).
Phyllo 05: add the cooked seitan.
Phyllo 06: add the pan-fried oyster mushrooms (olive oil, pepper, tamari).
Phyllo 07: add the second layer of lentils.
Phyllo 08: fold the second layer of phyllo over the lentils...
Phyllo 09: brushing any exposed area of phyllo with olive oil.
Phyllo 10: do the same with the first layer.
Phyllo 11: fold over the last piece.
Phyllo 12: place the mini-loaf pans on a cookie sheet and bake at 425F for 8 minutes. Remove from the oven, invert the loaf pans, place phyllo back in the oven for 4-5 more minutes until golden brown.
Here's a close-up cutaway shot, showing the layers.
Finished: plated with gravy (shallot, garlic, roux, veg stock, tamari, pepper), topped with green beans.
Sunday, November 16, 2008