Tempeh and Wild Mushroom Fricassee
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Cooking spray
- 12ounces tempeh, cut into ½-inch cubes
- ¼cup dry white wine
- 2tablespoons less-sodium soy sauce
- 4cups thinly sliced leeks (about 4 large)
- 2cups sliced button mushrooms
- 2cups sliced cremini mushrooms
- 2cups diced shiitake mushroom caps (about 4 ounces)
- 2(4-inch) portobello mushroom caps, gills removed, chopped
- 1tablespoon all-purpose flour
- ⅓cup celery leaves
- 2thyme sprigs
- 1parsley sprig
- ½cup thinly sliced garlic (about 20 cloves)
- 1(14½-ounce) can organic vegetable broth
- 1tablespoon fresh lemon juice
- ¼teaspoon fine sea salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons chopped fresh parsley
- 1tablespoon grated lemon rind (optional)
Nutritional analysis per serving (6 servings)
232 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 16 grams protein; 579 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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 ½ teaspoon lemon rind, if desired.
Private Notes
Comments
I used Marsala, not white wine. A handful of chopped fresh parsley. I made it unvegan with worcestershire sauce, I'm afraid.
And then I covered it with cheesy cauliflower and chive mash. And baked it at 400F to make a bit of a casserole.
I am more popular tonight than I was before dinner. Thanks!
I never have celery around, so omitted. Use regular soy sauce. Used dried herbs as did not have fresh. Easy to make on a weeknight and delicious!
I have been searching a long time for a tempeh recipe this delicious. Tempeh soaks up liquid like a sponge and I could never figure out how to prepare it without using far more oil than seemed healthy. Browning it in a Dutch oven coated lightly with cooking spray does the trick. The leek-mushroom-herb-broth gravy is mouthwatering. I substituted onion for some of the leek and cut back on the garlic and it was fine.
A nutritious meal but I didn't really like it. Very bland and followed the instructions as written. Oh well...
Tempeh is a good-gut-bug boosting prebiotic because it is fermented. Others have recommended steaming or boiling the tempeh to make it slightly less bitter. However, those fermentation metabolites are really good for our belly bugs. So - I recommend trying a different brand, as some suggest, or giving it a couple of tries to allow your taste buds a chance to adjust to a new flavor profile. It took me a couple of tries and then I’d retrained my taste buds & brain.
This was a success for me. We eat a lot of tofu and wanted to try something different. The browning in the pan worked well and helped the tempeh keep its texture. I was worried about the amount of stock as it seemed a bit too liquid simmering only for 15 mins so I just cooked it until the sauce reduced. We love leeks but you need a really sharp knife to slice them thinly. I will make again.