📝 About This Recipe
This plant-based reimagining of the classic Italian-American staple replaces poultry with tender, protein-rich seitan medallions for a satisfyingly meaty texture. The dish features a luxurious reduction of dry Marsala wine, earthy cremini mushrooms, and aromatic shallots, creating a deep umami profile that is both elegant and comforting. Perfectly pan-seared and simmered until the sauce is velvety and glossy, this recipe brings restaurant-quality fine dining right to your home kitchen.
🥗 Ingredients
The Seitan Medallions
- 16 ounces Seitan (plain or chicken-style) (cut into 1/2-inch thick medallions)
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Garlic powder
The Mushrooms and Aromatics
- 2 tablespoons Olive oil (extra virgin)
- 3 tablespoons Vegan butter (divided into 2tbsp and 1tbsp portions)
- 10 ounces Cremini mushrooms (cleaned and sliced)
- 2 Shallots (finely minced)
- 3 cloves Garlic (minced)
The Marsala Sauce
- 3/4 cup Dry Marsala wine (ensure it is labeled 'Dry', not 'Sweet')
- 1/2 cup Vegetable broth (low sodium preferred)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- 2 tablespoons Fresh Italian parsley (finely chopped for garnish)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
In a shallow bowl, whisk together the flour, salt, black pepper, and garlic powder until well combined.
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2
Press the seitan medallions into the flour mixture, coating both sides thoroughly. Tap off any excess flour and set aside on a plate.
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3
Heat the olive oil and 1 tablespoon of the vegan butter in a large heavy-bottomed skillet over medium-high heat until the butter is foaming.
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4
Place the seitan medallions in the skillet in a single layer. Sear for 3-4 minutes per side until they develop a beautiful golden-brown crust. Remove the seitan from the pan and set aside on a clean plate.
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5
In the same skillet, add another 1 tablespoon of vegan butter. Add the sliced mushrooms and spread them out. Let them cook undisturbed for 3 minutes to allow them to brown and release their moisture.
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6
Stir the mushrooms and continue cooking for 2 more minutes. Add the minced shallots and cook for another 2 minutes until translucent.
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7
Stir in the minced garlic and fresh thyme, cooking for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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8
Pour in the Marsala wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. This is where the deep flavor lives!
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9
Add the vegetable broth and bring the liquid to a gentle simmer. Let the sauce reduce by about half, which should take 4-5 minutes.
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10
Lower the heat to medium-low and return the seitan medallions to the skillet, nestling them into the mushroom sauce. Simmer for 2-3 minutes to warm through and allow the seitan to absorb the flavors.
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11
Stir in the final tablespoon of cold vegan butter and the lemon juice. Swirl the pan gently until the butter melts, creating a thick, glossy emulsion.
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12
Taste the sauce and adjust seasoning with more salt or pepper if needed. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
Always use 'Dry' Marsala for savory dishes; the 'Sweet' variety is intended for desserts like Tiramisu. If your seitan is very dense, you can use a meat mallet to gently pound the medallions thinner for a more tender bite. Don't crowd the mushrooms in the pan; if they are too crowded, they will steam instead of browning, losing that essential umami flavor. For an even richer sauce, you can add a tablespoon of nutritional yeast or a splash of cashew cream at the very end. If the sauce gets too thick, simply whisk in an extra tablespoon of vegetable broth to reach your desired consistency.
🍽️ Serving Suggestions
Serve over a bed of creamy garlic mashed potatoes to soak up every drop of the Marsala sauce. Pair with buttery fettuccine or linguine tossed with olive oil and parsley. Accompany with roasted asparagus or sautéed garlic spinach for a bright, green contrast. A crisp glass of Pinot Noir or a light-bodied Sangiovese complements the earthy mushroom flavors perfectly. Serve with a thick slice of crusty sourdough bread for cleaning the plate.