Recipe: Oyster Mushroom Saute with Seitan and Broccoli Rabe

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There is a mushroom vendor at my local farmer’s market called the Mariaville Mushroom Men, and they sell some of the most gorgeous gourmet mushrooms you could possibly imagine.  I’ve eyed their booth for several years–yes, years–always thinking I’d buy something but never quite getting around to it.

Until this year.

I’d been having a hankering for oyster mushrooms, which I bought once to make a stuffed seitan roast.  Other than for special things like that, I couldn’t think of a reason for having them around.  (Though I have read they make great vegan “clam” chowder.)  They’re pretty expensive at the farmer’s market, but of course the major difference between that and getting them at the store is that the mushrooms from Mariaville are home-grown.  They’re local.  They’re gorgeous.

And, as it turns out, they’re pretty darn tasty with another one of my favorites, broccoli rabe.

It was early enough in the season when I finally decided to treat myself to these mushrooms that I was also able to get the rabe at the farmer’s market.  When the farmer’s market is in full swing, I tend to be a “see food” kind of buyer.  There’s nothing quite like walking around on a sunny morning, watching money fly out of your wallet in exchange for some of the Best Produce Ever.  Really, is there anything better to spend money on?  (Besides books, of course.)

vegan seitan oyster mushroom broccoli rabe saute

I bought myself a small box of oyster mushrooms and wound up turning them into this satueed dish along with the broccoli rabe and some seitan.  Turns out I was giving myself a dose of B vitamins, cholesterol-lowering lovastatin and immune-boosting beta-glucans and glycoproteins, all courtesy of the mushrooms.  Here I thought I was just enjoying a tasty blend of textures and flavors courtesy of a few awesome local vendors.

If you can get your hands on some locally grown gourmet mushrooms, give this saute a try.  The chewy texture of the oyster mushrooms along with the bite of broccoli rabe makes for a delicious combination.  Little (vegan) meaty bits of seitan and some savory onions round out the flavor.  I served it over kamut, and I’m sure spelt or some kind of tubular pasta such as rigatoni or penne would work well, too if that’s more your thing.

If you can’t find any oyster mushrooms, you could substitute white or portabella.  It won’t taste quite the same, but it’ll still be good!

Oyster Mushroom Saute with Seitan and Broccoli Rabe
Recipe Type: Dinner
Author: Sam
Prep time:
Cook time:
Total time:
Serves: 2
  • 8oz. seitan
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 3 cups oyster mushrooms, sliced
  • 1 bunch broccoli rabe (about 1lb.), chopped
  • red pepper flakes, to taste
  • freshly ground black pepper, to taste
  1. Place the seitan in a large skillet over medium-high heat and cook, stirring frequently, until browned on all sides. Remove from the skillet and set aside.
  2. Reduce the heat to medium. Add the onions to the skillet, cover and cook, stirring occasionally, until browned, 5-7 minutes. Add small splashes of water if necessary to keep them from sticking or burning.
  3. Add the mushrooms and garlic to the skillet and replace the cover. Cook, stirring occasionally, until the mushrooms have softened and are starting to release their juices. Stir in the broccoli rabe, red pepper flakes and black pepper, mixing until everything is incorporated. Cover and cook, stirring a few times, until the broccoli rabe is wilted and bright green, about 5 minutes.
  4. Add the reserved seitan and cook, uncovered, until the mixture is heated through and most of the liquid has evaporated. Serve over a firm grain such as kamut or your favorite whole-grain pasta.

vegan seitan oyster mushroom broccoli rabe served

Have you bought gourmet mushrooms before?  What did you make with them?


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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