Tempeh in Hearty Mushroom-Lager Sauce
Tempeh in Hearty Mushroom-Lager Sauce is a dairy free and lacto ovo vegetarian sauce. For $4.31 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 341 calories, 14g of protein, and 20g of fat each. 569 people found this recipe to be delicious and satisfying. It is brought to you by Vegetarian Times. A mixture of green onions, dijon mustard, shiitake mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an awesome spoonacular score of 93%. Try Hearty Irish Lager Stew, Tempeh-Mushroom Burgers, and Mushroom and Tempeh Gumbo for similar recipes.
Servings: 4
Ingredients:
10 oz. cremini or button mushrooms, sliced
2 Tbs. Dijon mustard
2 Tbs. all-purpose flour
2 green onions, white and green parts finely sliced
2 ½ cups lager, such as Samuel Adams
1 Tbs. low-sodium soy sauce
4 Tbs. olive oil, divided
8 oz. shiitake mushrooms, stemmed and sliced
1 7-oz. pkg. tempeh, cut into ½-inch cubes
Equipment:
frying pan
Cooking instruction summary:
1. Heat 2 Tbs. oil in 12-inch skillet over medium heat. Cook tempeh cubes 7 to 10 minutes, or until browned on all sides, stirring frequently. Add soy sauce, and cook 2 minutes, or until pan is almost dry. Transfer tempeh to paper-towel-lined plate.2. Add remaining 2 Tbs. oil and all mushrooms to pan, and sprinkle with salt, if desired. Sauté mushrooms 10 minutes, or until browned and slightly caramelized, stirring occasionally.3. Reduce heat to medium-low, and stir in flour. Cook 1 to 2 minutes, or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer and mustard, and bring mixture to boil. Reduce heat to medium-low, and simmer 15 minutes, or until sauce is thickened. Stir in tempeh cubes, and simmer 5 minutes more. Serve sprinkled with green onions.
Step by step:
1. Heat 2 Tbs. oil in 12-inch skillet over medium heat. Cook tempeh cubes 7 to 10 minutes, or until browned on all sides, stirring frequently.
2. Add soy sauce, and cook 2 minutes, or until pan is almost dry.
3. Transfer tempeh to paper-towel-lined plate.
4. Add remaining 2 Tbs. oil and all mushrooms to pan, and sprinkle with salt, if desired. Sauté mushrooms 10 minutes, or until browned and slightly caramelized, stirring occasionally.
5. Reduce heat to medium-low, and stir in flour. Cook 1 to 2 minutes, or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer and mustard, and bring mixture to boil. Reduce heat to medium-low, and simmer 15 minutes, or until sauce is thickened. Stir in tempeh cubes, and simmer 5 minutes more.
6. Serve sprinkled with green onions.
Nutrition Information:
covered percent of daily need
