Tempeh In Hearty Mushroom-Lager Sauce
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:53pm

Ingredients




4 tablespoons olive oil, divided
1 package (7 oz) tempeh, cut into ½ inch cubes
1 tablespoon low-sodium soy sauce
10 ounces cremini or button mushrooms, stemmed and sliced
1 tablespoon all-purpose flour
2 1/2 cups lager
2 tablespoons dijon mustard
2 green onions, white and green parts finely sliced

Preparation

1 Heat 2 tbs oil in 12-inch skillet over medium heat. Cook tempeh cubes 7 to 10 minutes or until browned on all sides, stirring frequently. Add soy sauce and cook 2 minutes or until pan is almost dry. Transfer temper to paper-towel-lined plate. 2 Add remaining 2 Tbs oil and all mushrooms to pan and sprinkle with salt, if desired. Saute mushrooms 10 minutes or until browned and lightly caramelized, stirring occasionally. 3 Reduce heat to medium-low and stir in flour. Cook 1-2 minutes or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer and mustard and bring mixture to boil. Reduce heat to medium low and simmer 15 minutes or until sauce is thickened. Stir in tempeh cubes and simmer 5 minutes more. Serve sprinkled with green onions.

About


From the March 2009 issue of "Vegetarian Times."