Pan Fried Shiitakes & Seitan with Spiced Pinto Beans and Tomatillo Sauce

Mushrooms and tomatillos were calling my name at the Farmer's Market yesterday and I knew I wanted to do Mexican. I always want to eat Mexican. This meal might look complicated but each component has very little ingredients (not something I am particularly known for!) and can easily be put together at the same time if you are good at multi-tasking!

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Lightly coated, shiitake mushrooms and seitan fried until crisp and golden brown over a bed of spiced pinto beans and creamy tomatillo sauce.

Pan Fried Shiitakes & Seitan
peanut or safflower oil, for frying
8 oz seitan, medium sized chunks
4 oz shiitake mushrooms, stems removed
1 cup all-purpose flour (or 1 additional cup of cornmeal if making a gf dish)
1/4 cup fine yellow cornmeal
salt and pepper, to taste

Heat a shallow pan with about 1/4 inch of oil to 350.
While the oil is heating, toss the seitan and mushroom caps with the flour, cornmeal, salt and pepper.
The easiest way to do this is in a paper bag.
Once the oil is hot, shake off any excess flour and fry in 2 batches. Be sure not to overcrowd the pan.
Drain on a paper towel and sprinkle with salt while hot.

Spiced Pinto Beans
1 tbl extra virgin olive oil
3 tbl minced red onion
1 garlic clove, minced
1-15oz can pinto beans, undrained
1 tsp chili powder
1 tsp cumin
1/2 tsp salt

Sweat the onion in olive oil over medium heat until tender and translucent, 5-7 minutes. Add the garlic and cook 2 minutes to toast. Add the beans with their juices, chili powder, cumin and salt. Bring to a boil, reduce to a simmer and cook for 15 minutes. Taste and season with salt if necessary.

Tomatillo Sauce
yields 1 cup
1 tbl extra virgin olive oil
5 medium sized tomatillos, roughly chopped
3 garlic cloves, smashed
2 tbl cilantro

In a small pot, saute the tomatillos and garlic in olive oil for 10 minutes until the tomatillos release their juices and soften. Transfer to a blender along with the cilantro and blend until smooth. Taste and season with salt.