Tempeh and Wild Mushroom Fricassee

Randy Mayor; Melanie J. Clarke
Fricassee often refers to a thick and chunky meat-based stew. Tempeh stands in for the meat in this recipe.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 30 %
Fat 10.4 g
Satfat 2 g
Monofat 2.6 g
Polyfat 3.6 g
Protein 23.7 g
Carbohydrate 37.8 g
Fiber 8.6 g
Cholesterol 0.0 mg
Iron 6.2 mg
Sodium 898 mg
Calcium 206 mg

Ingredients

Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons low-sodium soy sauce
4 cups thinly sliced leek (about 4 large)
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps (about 4 ounces)
2 (4-inch) portobello mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic (about 20 cloves)
1 (14 1/2-ounce) can vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)

Preparation

Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saute 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.

Add leek and mushrooms to pan; saute 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie the 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.

Note:

December 2002