Tempeh And Wild Mushroom Fricassee

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• cooking spray
• 12 ounces tempeh, cut into 1/2-inch cubes
• 1/4 cup dry wine
• 2 tablespoons braggs liquid aminos
• 4 cups thinly sliced leeks
• 2 cups sliced button mushrooms
• 2 cups sliced cremini mushrooms
• 2 cups diced shiitake mushroom caps
• 2 (4 inch) portabella mushroom caps, gills removed, chopped
• 1 tablespoon all-purpose flour
• 1/3 cup celery leaves
• 2 fresh thyme sprigs
• 1 parsley sprig
• 1/2 cup thinly sliced garlic
• 14 1/2 ounces vegetable broth
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated lemon rind (optional)

Recipe

• 1 coat a pot with cooking spray then heat over med high. add the tempeh when hot and saute until golden brown [about 8 minutes].
• 2 add the wine and the soy sauce and cook until liquid almost evaporates.
• 3 remove tempeh. add leeks and mushrooms [you may want to add a bit of broth] and saute 5 minutes then stir in flour and cook 1 minute stirring frequently.
• 4 make a bouquet of the celery leaves, thyme and parsley with some string. toss it, the garlic and broth into the pan. stir well. cover and simmer 15 minutes.
• 5 uncover and thicken by cooking. toss the herbs. stir in lemon and salt and pepper. sprinkle with parsley. garnish with rind.