Lion’s Mane & Italian Sweet Peppers
Lion’s Mane & Italian Sweet Peppers sauté in a creamy, lemony reduction with seitan “pork” crumbles served with bread.
Ingredients
Serves: 3-4
Lion’s Mane & Italian Sweet Peppers
- 5 oz. lion’s mane mushroom, cut into 1/4 inch thick slices
- 1-2 Italian sweet peppers, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3-4 garlic cloves, peeled and minced
- 1/2 lemon, juiced
- 1/2 cup white wine
- 2 oz. lite coconut milk
- 1/2 lb. seitan, crumbled
- Olive oil
- Salt & black pepper, to taste
- 1 tsp Italian seasoning
- 1/2 tsp rosemary
- 1 tsp paprika
- Sourdough or ciabatta, sliced and toasted for serving
Directions
- Prepare your vegetables.
- In a large skillet, set heat to medium high. Once hot, add enough oil to lightly coat the pan. Sauté the sliced lion’s mane for 5-7 minutes on each side, until lightly golden. Remove from the pan.
- Deglaze the pan with a splash of white wine, add another splash of oil to evenly coat the bottom, then add the onions. Sauté for 7-8 minutes.
- Then, add the garlic and a pinch of salt. Stir together for 1 more minute. Then add the peppers.
- Stir together for another 5-7 minutes before adding another pinch of salt, black pepper, the Italian seasoning, rosemary, paprika, and crumbled seitan.
- Cook for 2-3 minutes, then add lemon juice, white wine, and coconut milk. Bring the mixture to a boil, allowing some of the liquid to cook off for 1-2 minutes, then reduce heat to low and simmer, returning the mushrooms to the pan.
- Taste and adjust seasonings, remove from the heat, serve with toasted bread and enjoy!
Nutrition Information
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