Sunday, November 16, 2008

Phyllo with French Lentils, Seitan and Oyster Mushrooms and Gravy topped with Green Beans

Dinner 11/16

Phyllo with Lentils, Seitan and Oyster Mushrooms and Gravy

Green Beans

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.

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