Tempeh in Hearty Mushroom-Lager Sauce
This filling entrée tastes like it’s been simmered for hours instead of just 20 minutes. To sweeten the slightly bitter sauce, stir in 1 Tbs. agave nectar with the mustard and use 11/2 cups beer and 1 cup water. Serve over rice or Mashed Potatoes with Chives.
This filling entrée tastes like it’s been simmered for hours instead of just 20 minutes. To sweeten the slightly bitter sauce, stir in 1 Tbs. agave nectar with the mustard and use 11/2 cups beer and 1 cup water. Serve over rice or Mashed Potatoes with Chives.
Ingredients
- 1 7-oz. pkg. tempeh, cut into 1/2-inch cubes
- 4 Tbs. olive oil, divided
- 1 Tbs. low-sodium soy sauce
- 10 oz. cremini or button mushrooms, sliced
- 8 oz. shiitake mushrooms, stemmed and sliced
- 2 Tbs. all-purpose flour
- 2 1/2 cups lager, such as Samuel Adams
- 2 Tbs. Dijon mustard
- 2 green onions, white and green parts finely sliced
Preparation
1. Heat 2 Tbs. oil in 12-inch skillet over medium heat. Cook tempeh cubes 7 to 10 minutes, or until browned on all sides, stirring frequently. Add soy sauce, and cook 2 minutes, or until pan is almost dry. Transfer tempeh to paper-towel-lined plate.
2. Add remaining 2 Tbs. oil and all mushrooms to pan, and sprinkle with salt, if desired. Sauté mushrooms 10 minutes, or until browned and slightly caramelized, stirring occasionally.
3. Reduce heat to medium-low, and stir in flour. Cook 1 to 2 minutes, or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer and mustard, and bring mixture to boil. Reduce heat to medium-low, and simmer 15 minutes, or until sauce is thickened. Stir in tempeh cubes, and simmer 5 minutes more. Serve sprinkled with green onions.
Nutrition Information
- Calories 318
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 19 g
- Fiber Content 2 g
- Protein Content 13 g
- Saturated Fat Content 3 g
- Sodium Content 475 mg
- Sugar Content 8 g