White Mushrooms from Fitler Square Farmer's Market
Ray's Seitan, aka “Wheat Meat” from Fair Food Farmstand
Swiss Chard from Fitler Square Farmer's Market
Shallots from Fitler Square Farmer's Market
optional: Maple Syrup from Endless Mountains
D is in the process of learning to use her cast iron skillet for everything. (Aluminum/Non Stick both are questionable and stainless requires more oil.)
Heat up the cast iron until very hot and then add olive oil. (This allows the pores to open and be filled with the oil, creating a non-stick surface). Add chopped/sliced mushrooms and stir or shake pan to coat mushrooms in oil. Continue stirring or shaking until mushrooms have released their juices, add salt and pepper to taste. Add sherry to deglaze the pan and create a rich sauce. Transfer to a bowl and keep warm.
Reheat pan as necessary and add more oil. Coat the seitan with flour (preferably local) and add to pan. Stir to brown and add a little maple syrup to taste. Deglaze with sherry and stir to create a rich gravy. Transfer to dish with mushrooms and keep warm.
At this point, clean out the pan with water (no soap!) and dry or use a new pan.
Chop the stems of the swiss chard and slice leaves into thin strips. Mince shallots. In a medium pan, saute the shallots (or onions) in olive oil and add the stems of the swiss chard until soft. Add leaves and a little water and salt and saute until greens start to wilt. Remove from heat and add red wine and cider vinegar to taste.
Optional: serve with fried or roasted new potatoes.