{"id":3977,"date":"2014-11-21T18:21:52","date_gmt":"2014-11-21T18:21:52","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2014\/11\/21\/recepta-seitan-a-la-crema-de-pebre-amb-perfum-de-bolets-per-m-pilar-ibern-gavina-assessora-nutricional-i-escriptora\/"},"modified":"2025-06-23T16:48:27","modified_gmt":"2025-06-23T14:48:27","slug":"recepta-seitan-a-la-crema-de-pebre-amb-perfum-de-bolets-per-m-pilar-ibern-gavina-assessora-nutricional-i-escriptora","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2014\/11\/21\/recepta-seitan-a-la-crema-de-pebre-amb-perfum-de-bolets-per-m-pilar-ibern-gavina-assessora-nutricional-i-escriptora\/","title":{"rendered":"Recepta: Seitan a la crema de pebre amb perfum de bolets, per M\u00aa Pilar Ibern “Gavina”, assessora nutricional i escriptora"},"content":{"rendered":"

Ingredients per a 4 persones
\n<\/strong><\/span>– 300 gr. de seit\u00e0n tallat a l\u00e0mines
\n– 200 ml. de crema de llet de soja
\n– 300 gr. de xampinyons (tallats a l\u00e0mines)
\n– 2 grans d’all picadets
\n– \u00bd culleradeta de bolets en pols (ceps, moixernons)
\n– 7 voltes de molinet de 5 pebres
\n– 1 mica de nou moscada acabada de ratllar
\n– 1 rajol\u00ed de salsa de soja i oli d’oliva<\/p>\n

<\/p>\n

\"Seitan-a-la-cortesana\"Preparaci\u00f3<\/strong><\/span><\/p>\n

En una paella de ferro fos coberta amb un lleuger bany d’oli saltejarem els xampinyons laminats amb l’all picat i un pessic de sal. Taparem a fi de facilitar al xampiny\u00f3 que deixi anar el seu suc. Just en el moment que observem que el xampiny\u00f3 neda en el seu propi suc afegirem el seit\u00e0n laminat, uns 30 segons despr\u00e9s, afegirem la crema de llet de soja, que aromatitzarem amb els pebres recent ratllats, la nou moscada i la salsa de soja. Tombarem amb precauci\u00f3 el seit\u00e0n perqu\u00e8 tots els filets s’impregnin homog\u00e8niament de la salsa, courem un minut m\u00e9s i ja tenim un delici\u00f3s seit\u00e0n a punt de servir.<\/p>\n

Nota de l’autora<\/strong><\/span><\/p>\n

Servir el seit\u00e0n acabat de fer per tal que la salsa estigui flu\u00efda i al punt. Si no es pot elaborar en el mateix moment, deixar els xampinyons saltejats amb el seit\u00e0n i just abans de servir acabar el proc\u00e9s afegint la crema de llet i els pebres, presentant a continuaci\u00f3.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients per a 4 persones – 300 gr. de seitàn tallat a làmines – 200 ml. de crema de llet de soja – 300 gr. de xampinyons (tallats a làmines) – 2 grans d’all picadets – ½ culleradeta de bolets en pols (ceps, moixernons) – 7 voltes de molinet de 5 pebres – 1 mica […]<\/p>\n","protected":false},"author":3,"featured_media":215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7161],"tags":[1880,1819,1882,1126,1125,1881,3040,1124,1906,2506,1226,669],"class_list":["post-3977","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receptes","tag-asesora","tag-crema","tag-escritora","tag-gavina","tag-ibern","tag-nutricional","tag-perfume","tag-pilar","tag-pimienta","tag-receta","tag-seitan","tag-setas"],"yoast_head":"\nRecepta: Seitan a la crema de pebre amb perfum de bolets, per M\u00aa Pilar Ibern "Gavina", assessora nutricional i escriptora - Bio Eco Actual<\/title>\n<meta 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