Monday, April 27, 2009
Tempeh with Mushroom-Lager Sauce
Although I subscribe to Vegetarian Times magazine, I rarely try any of the featured recipes. But one recipe - tempeh in hearty mushroom-lager sauce - from the March 2009 issue did catch my eye.
This tempeh dish was awesome. I followed the recipe as written, except I added salt and pepper, to taste, right before serving. I served this dish with mashed red potatoes, the recipe for which I will post tomorrow.
Tempeh in Mushroom-Lager Sauce
Serves approximately 4
4 tablespoons extra virgin olive oil
1 package (8 ounces) tempeh, cut into 1/2-inch cubes (I used 3-grain tempeh)
1 tablespoons low sodium soy sauce
8-10 ounces cremini or button mushrooms, sliced
8-10 ounces shitaki mushrooms, stemmed, and sliced
2 tablespoons flour
2 1/2 cups lager (I used Samuel Adams)
2 tablespoons dijon mustard
Freshly ground pepper
1 tablespoon agave nectar syrup (or sugar)
2 green onions, white and green parts, thinly sliced, for garnishing
Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the tempeh and cook until browned on all sides, about 5 minutes. Add the soy sauce to the skillet and continuing cooking the tempeh, about 2 minutes. Remove the tempeh from the pan.
Add 2 tablespoons of olive oil and all of the mushrooms to the pan. Cook the mushrooms until they start to become soft, about 5-10 minutes. Stir in the flour and continue cooking for another minute or so.
Add the beer and mustard, turn the heat to low-medium, and continue cooking until the sauce thickens, about 10 minutes. Add the tempeh and agave nectar to the skillet and continue cooking for another 5 minutes. Add salt and pepper, to taste.
Serve over mashed potatoes or pasta (e.g., egg noodles). Garnish with the green onions.
(Updated on April 28, 2009: the recipe for the mashed red potatoes may be found here.)