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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 3.6g
  • Protein: 23.7g
  • Carbohydrate: 37.8g
  • Fiber: 8.6g
  • Cholesterol: 0.0mg
  • Iron: 6.2mg
  • Sodium: 898mg
  • Calcium: 206mg

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

  1. 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.
  2. 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.
  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 1/2 teaspoon lemon rind, if desired.
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