Tempeh-Mushroom Fricassee with Garlic Confit

This hearty stew, thick with mushrooms and garlic, is delicious served over egg noodles. To save time, use jarred peeled whole garlic found in the produce section of the grocery store.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 297
Caloriesfromfat 32 %
Fat 10.4 g
Satfat 1.9 g
Monofat 4.4 g
Polyfat 2.9 g
Protein 22.3 g
Carbohydrate 31.1 g
Fiber 8.9 g
Cholesterol 0.0 mg
Iron 4.6 mg
Sodium 751 mg
Calcium 85 mg


1 tablespoon olive oil
16 garlic cloves, crushed
Cooking spray
12 ounces organic tempeh, cut into 1/4-inch cubes
1/4 cup dry white wine
2 cups thinly sliced leek (about 2 medium)
1 pound mixed gourmet mushrooms (such as cremini, shiitake, or oyster), thickly sliced
3 cups organic vegetable broth (such as Swanson Certified Organic), divided
1 tablespoon all-purpose flour
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley


Combine oil and garlic in a large Dutch oven over low heat. Cook 10 minutes or until garlic is golden and fragrant, stirring often. Lightly coat Dutch oven and garlic mixture with cooking spray. Increase heat to medium-high; add tempeh, and sauté 8 minutes or until brown. Stir in wine; cook until liquid is almost evaporated (about 30 seconds). Transfer tempeh mixture to a bowl.

Return pan to medium-high heat. Recoat pan with cooking spray. Add leek and mushrooms; sauté until vegetables begin to brown and liquid is almost evaporated (about 10 minutes). Add 1 cup broth; cook 1 minute, scraping pan to loosen browned bits. Combine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk. Add broth mixture to pan. Reduce heat, and stir in tempeh mixture. Cover; simmer 30 minutes. Stir in thyme, salt, and pepper. Remove from heat; stir in parsley.

Peter Berley,

Cooking Light

June 2006
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