Super Secret Online Cooking Society !

- 4 tbsp. butter
- 1 tbsp. olive oil
- 1 tsp. red pepper flakes
- 1 lb. crimini or baby bella mushrooms
- 1/4 cup white wine (Chardonnay, Pinot Gris, Sauvignon Blanc, ...)
- 4 cloves garlic
- 1/2 tsp. salt or to taste
- 2 tbsp. fresh basil, chopped
- 2 tbsp. parsley, chopped

(1) Melt the butter in a medium skillet. Add the olive oil, red pepper flakes, and mushrooms.
(2) Cook them for about 7-10 minutes over medium heat, until the mushrooms start browning nicely.
(3) Add the white wine and cook until almost all of the wine has evaporated.
(4) At this point, add the garlic and cook for 1 minute.
(5) Finally, add the salt, basil, and parsley. Stir, and turn off the heat. Serve these garlic mushrooms warm.

(For leftover Garlic Mushrooms, place them in an airtight container, preferably a shallow one, and in the refrigerator once they have cooled. They will stay fresh in there for about 5 days. Although I doubt they will be left over for that long. )

- 200g Seitan (roughly steak shaped)
- 2 Tbsp olive oil
- 2 Tbsp chilli oil
- cayenne pepper
- black pepper
- salt
- thyme
- 1 Tsp worcester sauce

(1) Remove seitan from the packaging, cut in half if necessary (depending on size / shape)
(2) Mix a marinade of olive oil, chilli oil, worcester sauce, cayenne pepper, salt and thyme and, depending on the degree of spiciness, add black pepper.
(3) Submerge seitan steak marinade and let it rest for at least 15 minutes (or several hours; works best in a plastic bag).
(4) Remove seitan steak from marinade and fry in a pan. Always turn well so that it doesn't get too dark.