Oh My Goddess Tempeh (I've posted this one before)my beautiful friend Marlo's recipe
You'll need:
one package tempeh
mushroom stock (veg works well, too but the best flavor comes from a 'shroom version)
10 oz. crimini or baby bella mushrooms, thinly sliced
arrowroot powder
olive oil
lemon juice
dry white (or red, whichever...I've made it both ways) wine
fresh parsley
fresh rosemary
1. Open a dry bottle of white wine, your choice. Pour yourself a generous glass as you prepare meal below.
2. Take frozen or fresh tempeh and cut into strips (1” x 4”). Place in once inch of softly boiling mushroom stock. Simmer on medium heat until liquid is absorbed. Throw in a splash of olive oil and shake tempeh around to coat. Brown gently, and throw in a couple of healthy splashes of lemon juice.
3. Once juice has absorbed, and tempeh has browned, take out of pan; set to the side for later. This may be extremely dangerous. While only a step in this dish, the tempeh is, in fact, scandalously delicious at this point. I had to make a second batch because I couldn't resist munching on it as I made the rest of the recipe.
4. In the same pan (less clean up, yeah!) add some more olive oil, along with whatever fresh green herbs you have that need to be used up. (I had parsley and rosemary; I feel like the rosemary is particularly crucial.)
5. Sauté herbs, then add sliced crimini or baby bella shrooms.
6. Don’t burn your hands as your reach in to taste that perfectly browned shroom.
7. Add a pinch of flour or arrowroot powder as a thickener for the sauce.
8. Slowly mix in generous amounts of white wine and lemon juice.
9. Add freshly cracked pepper and sea salt to taste.
10. When sauce has thickened, pour over tempeh.
11. Serve with favorite green veg.
12. Go back for seconds.
Served mine up to myself (just dinner for one this evening) with some sauteed broccoli with lots of garlic and a tiny bed of brown rice.
9 comments:
YUMMY! I love Shrooms. And any recipe that starts with "Pour yourself a glass of wine" has got to be good. :)
Oh & thanks for the warning about the scandelous tempeh & hot mushroom. :)
Looks great! Which brand of tempeh do you recommend using?
Thank you for your quick response! haha, sorry to make you keep coming back to my blog to answer cooking questions, but I do appreciate it greatly. Yeah I love using the Lightlife tempeh fakin' bacon since it cooks up so quickly. But I'd like to try fresh tempeh soon - thanks again!! :0)
Sounds amazing - and fun to prepare!
I like this recipe, but my sister doesn't like mushrooms too much. Any suggestion of a good veggie to sub in there and have it still work out?
selina- hehe, wish i could take the credit for the warning, but my lovely friend Marlo is responsible for gifting us with that recipe, word for word. she rocks.
veggiegirl- you are most welcome. i do think, tho, that i spend entirely too much time at the computer ;)
laura- oh yes, it is that. on both counts.
tania- hmmmm, honestly? the mushroom stock really gives the flavor to the tempeh that veg broth can't compete with, i think. and i cannot think of one veg that would really compliment the wine/lemon flavors as much...or cook up as tender and lovely after the reducing of the wine a bit. maybe this dish could win sis over? hehe. if not, i'd go with onions and using a burgundy or just dry red wine instead of the white. that would likely be veeery yummy, too.
looks great!
I made this tonight (I'm eating it right now) and it is FANTASTIC! Thank Marlo for me!
Hi, I just found your blog the other day and it's quickly become a favorite. I made this recipe last night with my fiance, and it was SO good! You're right about the mushroom broth, it makes the tempeh taste amazing. We'll definitely make this one again.
Do you mind if I post a photo and link to your blog on my blog? I haven't updated mine in a while, but I just got a new camera and have a ton of photos and recipes to add. :)
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