For the quickest prep, pick up a package of presliced mushrooms in the produce section, or procure some from the salad bar. Serve this sauté over brown rice or noodles. For a richer sauce, add some mushroom gravy, store-bought or homemade (page 16).
½ cup unbleached all-purpose flour
½ teaspoon paprika
1 pound seitan, cut into ¼-inch-thick strips
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 cups sliced mushrooms
¼ cup dry sherry
¼ cup water or vegetable broth (page 15)
½ teaspoon dried thyme
1 cup frozen baby peas, thawed
Combine the flour with the paprika in a plate or shallow bowl. Season the seitan with salt and pepper and dredge it in the flour mixture. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the seitan and sauté, turning once, until browned on both sides, about 5 minutes. Remove the seitan from the skillet and set aside.
Heat the remaining 1 tablespoon oil in the same skillet, add the shallots, and cook for 2 minutes to soften. Stir in the mushrooms, sherry, water, and thyme. Simmer, stirring, to cook the mushrooms and reduce and thicken the liquid slightly, about 3 minutes. Stir in the peas. Return the seitan to the skillet, season to taste with salt and pepper, and sauté until hot, about 3 minutes.