8 oz. baby bella or button mushrooms, sliced (3 cups)
1 8-oz. pkg. tempeh, cut into strips
¼ cup gluten-free tamari
1 14-oz. pkg. brown rice fettuccine
½ cup potato starch
½ cup brown rice flour
1 tsp. dried mustard
¼ tsp. ground nutmeg
2 Tbs. olive oil, divided
1 yellow onion, thinly sliced (1½ cups)
½ cup Madeira, sherry, or apple juice
1 cup chopped Swiss chard
4 cups gluten-free vegetable broth
2 cups low-fat sour cream
Pimenton (smoked Spanish paprika) or sweet paprika for garnish
- Toss together mushrooms, tempeh, and tamari in medium bowl; let stand 10 minutes. Cook pasta according to package directions. Drain, and set aside.
- Combine starch, flour, mustard, and nutmeg in resealable plastic bag. Add mushrooms and tempeh, and shake to coat. Heat 1 Tbs. oil in skillet over medium heat. Sauté mushrooms and tempeh 8 minutes, or until golden. Transfer to bowl. Add remaining oil to skillet. Sauté onion 4 minutes, or until softened. Transfer to bowl with tempeh.
- Increase heat to medium-high, and add Madeira to pan. Cook 3 minutes, or until most liquid has evaporated, scraping to remove tempeh and vegetables bits stuck to pan. Stir in Swiss chard, and cook 2 minutes, or until wilted. Return tempeh mixture to skillet, and stir in broth. Stir in sour cream. Ladle over pasta, and sprinkle with pimentón.