Seitan With Portabellas In White Wine Sauce - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 shallots, chopped
3 garlic cloves, minced
8 ounces chicken seitan strips (1C. broth reserved)
4 portabella mushroom caps, thinly sliced then cut into thirds
1/2 lb linguine
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon kosher salt
black pepper
1/2 cup white wine (Sauvignon Blanc)
1/4 cup heavy cream
1/2 cup parmesan cheese, grated

Preparation

Heat olive oil and butter in medium skillet over medium heat until butter melts.
Add shallots and garlic, stir to coat and cook 1 minute.
Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
Add to linguine and heat a few minutes.
Note: the recipe as written gives only a little thin sauce at the end - if you want a \"saucier\" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.