Tempeh And Wild Mushroom Fricassee Recipes

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TEMPEH AND WILD MUSHROOM FRICASSEE



Tempeh and Wild Mushroom Fricassee image

If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.

Provided by Tara Parker-Pope

Categories     side dish

Time 40m

Yield 6 servings (serving size: 1 cup).

Number Of Ingredients 20

Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons less-sodium soy sauce
4 cups thinly sliced leeks (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 organic 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)

Steps:

  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
  • Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie 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.
  • 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.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams

TEMPEH AND WILD MUSHROOM FRICASSEE



Tempeh and Wild Mushroom Fricassee image

have not done this one yet. It is on the agenda. Modifed a bit from Cooking Light. Use at thy own risk.

Provided by That is Dr House to

Categories     Tempeh

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons Braggs liquid aminos
4 cups thinly sliced leeks
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps
2 (4 inch) portabella mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 fresh thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic
14 1/2 ounces vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)

Steps:

  • Coat a pot with cooking spray then heat over med high. Add the tempeh when hot and saute until golden brown [about 8 minutes].
  • Add the wine and the soy sauce and cook until liquid almost evaporates.
  • Remove Tempeh. Add leeks and mushrooms [you may want to add a bit of broth] and saute 5 minutes then stir in flour and cook 1 minute stirring frequently.
  • Make a bouquet of the celery leaves, thyme and parsley with some string. toss it, the garlic and broth into the pan. Stir well. Cover and simmer 15 minutes.
  • Uncover and thicken by cooking. Toss the herbs. Stir in lemon and salt and pepper. Sprinkle with parsley. Garnish with rind.

Nutrition Facts : Calories 209.6, Fat 6.6, SaturatedFat 1.3, Sodium 124.8, Carbohydrate 26.9, Fiber 2.8, Sugar 5.1, Protein 13.8

WILD MUSHROOM FRICASSEE



Wild Mushroom Fricassee image

Make and share this Wild Mushroom Fricassee recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

7 tablespoons dry white wine
14 ounces fresh wild mushrooms
1 thin baguette
2 garlic cloves, 1 peeled, 1 peeled and pureed
2 tablespoons unsalted butter
1/2 shallot, finely chopped
4 pinches salt
2 pinches fresh ground pepper
1/2 lemon, juice of
flat leaf parsley, coarsely chopped
2 tomatoes, quartered, de-seeded and cut into 1/4in dice

Steps:

  • In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
  • Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
  • Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
  • Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
  • Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
  • Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
  • Cover the frying pan with a large lid and cook over high heat for 1 minute.
  • Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
  • Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
  • Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.

Nutrition Facts : Calories 421.1, Fat 9.6, SaturatedFat 4.5, Cholesterol 15.3, Sodium 856.4, Carbohydrate 66.6, Fiber 5.2, Sugar 3.9, Protein 13.8

TEMPEH AND WILD MUSHROOM FRICASSEE



TEMPEH AND WILD MUSHROOM FRICASSEE image

Yield 6 servings

Number Of Ingredients 21

Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons less-sodium soy sauce
4 cups thinly sliced leeks (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 organic 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)

Steps:

  • 1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 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 leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie 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.

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