1. Heat olive oil and butter in medium skillet over medium heat until butter melts. 2. Add shallots and garlic, stir to coat and cook 1 minute. 3. Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally. 4. Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium. 5. Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally. 6. Add to linguine and heat a few minutes. 7. 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. ---------------------------------------------------------------------------
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Ingredients
