Tempeh and Wild Mushroom Fricassee

5 Reviews
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Randy Mayor; Melanie J. Clarke
Yield
6 servings (serving size: 1 cup)
December 2002
RECIPE BY Cooking Light

Fricassee often refers to a thick and chunky meat-based stew. Tempeh stands in for the meat in this recipe.

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)

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

TrishED's Review

TrishED
March 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!

MissMoggin's Review

preciousthings
December 26, 2012
N/A

preciousthings's Review

rstarrlemaitre
April 15, 2011
N/A

rstarrlemaitre's Review

MissMoggin
January 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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