Last night was a repeat of a tempeh dish I absolutely love.Oh My Goddess Tempeh (I've posted this one before)
my beautiful friend Marlo's recipe
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
dry white (or red, whichever...I've made it both ways) wine
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.