Tempeh and Wild Mushroom Fricassee |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Fricassee often refers to a thick and chunky meat-based stew. Tempeh stands in for the meat in this recipe. Ingredients:
cooking spray |
12 ounces tempeh, cut into 1/2-inch cubes |
1/4 cup dry white wine |
2 tablespoons low-sodium soy sauce |
4 cups thinly sliced leek (about 4 large) |
2 cups sliced button mushrooms |
2 cups sliced cremini mushrooms |
2 cups diced shiitake mushroom caps (about 4 ounces) |
2 (4-inch) portobello mushroom caps, gills removed, chopped |
1 tablespoon all-purpose flour |
1/3 cup celery leaves |
2 thyme sprigs |
1 parsley sprig |
1/2 cup thinly sliced garlic (about 20 cloves) |
1 (14 1/2-ounce) can vegetable broth |
1 tablespoon fresh lemon juice |
1/4 teaspoon fine sea salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh parsley |
1 tablespoon grated lemon rind (optional) |
Directions:
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saute 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
2. Add leek and mushrooms to pan; saute 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie the celery leaves, thyme sprigs, and parsley sprig together securely with string. Add herbs, garlic, and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat, and simmer 15 minutes.
3. Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt, and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
|
|