Seitan Escalope with Girolle Sauce

Whisk the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and white pepper together in a large bowl. In a jug, combine the cold vegetable stock, soy sauce, olive oil and tomato paste, then pour into the dry ingredients and mix until a firm, cohesive dough forms. Knead vigorously for 4 minutes until springy and smooth, then divide into 4 equal portions and press each flat into an escalope about 1.5cm thick between two sheets of baking parchment.

Wrap each escalope tightly in several layers of foil, twisting the ends firmly to compact the shape. Place on a baking tray, lay a second heavy tray on top, weight with tins, and refrigerate for at least 8 hours, ideally overnight.

Combine all the poaching stock ingredients in a wide, deep saucepan and bring to a gentle simmer. Unwrap the chilled escalopes, lower into the stock, and poach at a bare 90°C simmer for 35 minutes, turning once halfway through, until firm and no longer spongy at the centre.

Lift the escalopes from the stock, pat thoroughly dry with kitchen paper, and set on a wire rack to cool slightly while you begin the sauce.

Heat 30g of the clarified butter in a wide sauté pan over high heat until shimmering. Add the girolles in a single layer without crowding and cook for 4 minutes without stirring, until deeply golden on one side.

Reduce the heat to medium, add the shallots and garlic, season with salt and white pepper, and cook for 3 minutes, stirring occasionally, until the shallots are translucent and the mushrooms have released their moisture.

Pour in the white wine and cook for 3 minutes, scraping up any browned bits from the base of the pan, until almost completely evaporated.

Add the reduced vegetable stock and cook for 4 minutes over medium heat until the liquid is reduced by half and glossy.

Pour in the double cream, add the thyme leaves, and cook for 4 minutes, stirring gently, until the sauce coats the back of a spoon. Remove from the heat, stir in the parsley and a squeeze of lemon juice, adjust the seasoning, and keep warm.

Heat the remaining 40g of clarified butter in a heavy skillet over high heat until it begins to smoke lightly. Sear the escalopes on the first side for 3 minutes without moving them, until a deep mahogany crust forms.

Flip and sear the second side for 2 minutes until equally coloured. Transfer to a warm plate, finish with a pinch of flaky sea salt, and rest for 2 minutes.

Spoon the girolle sauce generously over and around each escalope and serve immediately.