Mushroom-Stuffed Seitan Rolls With Basil Pesto - cooking recipe

Ingredients

1 lb seitan, cut into 6 to 8 1/4-inch strips
3 tablespoons olive oil
1 large garlic clove, minced
1 teaspoon minced fresh basil leaf
salt & freshly ground black pepper
1 large portabella mushroom cap, cut into 1/4-inch-wide strips
4 scallions, split lengthwise in half
3/4 cup vegetable stock
1/2 cup basil pesto, thinned with a little hot water

Preparation

Rub the Seitan on both sides with 1 tablespoon of the oil, the garlic, basil and salt and pepper to taste. Lay the slices out on a work surface.
Heat 2 tablespoon of the oil in a medium skillet over medium heat. Add the mushroom strips and scallions and cook, stirring, until softened, about 2 minutes. Remove from heat.
Divide the scallions and mushrooms among the Seitan pieces, arranging them on one long side of the scallions and mushrooms, and tie each roll securely at 1-inch intervals with kitchen twine.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the rolls and cook, turning carefully, until browned on all sides. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
Transfer the Seitan rolls to a work surface or plate and remove the twine. Arrange on individual plates and surround each with a few spoonfuls of the pesto.