Cut seitan into 1,5 cm cubes and coat them with the flour. Chop the onion and garlic finely.
Heat one third of the oil in a frying pan over medium heat.
Sauté the onion and garlic until translucent, with stirring. Then remove them and set aside on a small dish.
In the same pan, add another third of the oil, then add the cubes of seitan and brown them over high heat 3-4 min until golden. Pour in the wine to deglaze, then pour in the warm broth. Put the onion and garlic back into the pan then add the herbs. Season with salt and pepper. Cook, covered, over very low heat for about 30 min.
Meanwhile, cut the mushrooms in quarters. Heat the remaining oil in a pan over moderately high heat, then add the mushrooms and sauté, stirring, until golden-brown and any liquid mushrooms give off is evaporated, about 5 min. Season with salt and pepper.
Transfer the mushrooms to the seitan pan. Cook an additional 10 min. Adjust
the seasoning then serve.
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