Whipped up this simple and filling dish (taken from this recipe on Recipeezaar.com) last night in about 30 minutes, which is a record for this green kitchen gal. Not much to say about it, except that it is very flavorful and leaves your house smelling, well, homey, for hours afterward. Serve over cooked rice or noodles.

Ingredients
16 oz seitan (2 packages from Whole Foods) medallions drained, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon garlic, chopped (I minced four cloves)
8 ounces mushrooms, sliced (the 10 oz bag of sliced mushrooms from Trader Joe’s works well here)
.5 cup dry marsala wine (as Rachel Ray would say “A few good glugs! Heh!”)
1 cup vegetable stock (I’m just realizing now that I think I used two. Oops. If it looks soupy in the photos, that’s why.)
1 teaspoon fresh thyme, chopped (or a pinch or two dried)
.5 teaspoon fresh rosemary, chopped (or a pinch dried)
1 tablespoon cornstarch, mixed with 3 tablespoons water, to make a slurry (do this just before pouring)

Directions
1. In a hot skillet, saute the seitan in hot olive oil, flipping as it browns (about 2 to 3 minutes).
2. Add garlic and let it brown with the seitan in the oil.
3. Add salt and pepper to taste.
4. When the garlic has started to brown, cover the whole pan with the mushrooms.
5. Remove from heat and add the Marsala.
6. Return to heat, add the stock and fresh herbs.
7. When the mushrooms have cooked down, slowly stir in the slurry. Boil for about 30 seconds. Stir and serve.

Tags: FIXER-SUPPER, recipes, seitan, SERIOUSLY HAVE YOU SEEN THE COVER OF EVERYDAY WITH RACH, vegetarian