Tempehandwildmushroomfricassee Recipes

TEMPEH AND WILD MUSHROOM FRICASSEE

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.

WILD MUSHROOM FRICASSEE

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.

TEMPEH AND WILD MUSHROOM FRICASSEE

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.