Name: Tempeh and Wild Mushroom Fricassee
Yield: 6 servings (serving size: 1 cup)
Ingredients: Cooking spray; 12 ounces tempeh, cut into 1/2-inch cubes; ¼ 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; ⅓ cup celery leaves; 2 thyme sprigs; 1 parsley sprig; ½ cup thinly sliced garlic (about 20 cloves); 1 (14 1/2-ounce) can vegetable broth; 1 tablespoon fresh lemon juice; ¼ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon grated lemon rind (optional)

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TrishED

03/30/2013

I made this for my vegetarian fiancé and I wasn't sure how it was going to turn out - but it was great! We both loved the flavor of the tempeh and the mushrooms really add a lot. I would definitely recommend this dish and I am going to make it again sometime, for sure!

rstarrlemaitre

01/08/2011

Wonderfully earthy and hearty. I highly recommend adding the lemon rind garnish, since the lemon flavor it imparted was spectacular. My fiance did think that it was too thick (even though it was supposed to be!) so I watered down his serving with more vegetable broth, and then he gobbled it up.

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Tempeh and Wild Mushroom Fricassee

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