TEMPEH AND WILD MUSHROOM FRICASSEE
have not done this one yet. It is on the agenda. Modifed a bit from Cooking Light. Use at thy own risk.
Provided by That is Dr House to
Categories Tempeh
Time 30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Coat a pot with cooking spray then heat over med high. Add the tempeh when hot and saute until golden brown [about 8 minutes].
- Add the wine and the soy sauce and cook until liquid almost evaporates.
- 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.
- 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.
- Uncover and thicken by cooking. Toss the herbs. Stir in lemon and salt and pepper. Sprinkle with parsley. Garnish with rind.
Nutrition Facts : Calories 209.6, Fat 6.6, SaturatedFat 1.3, Sodium 124.8, Carbohydrate 26.9, Fiber 2.8, Sugar 5.1, Protein 13.8
TEMPEH AND WILD MUSHROOM FRICASSEE
Yield 6 servings
Number Of Ingredients 21
Steps:
- 1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 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 leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie 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.
WILD MUSHROOM FRICASSEE
Make and share this Wild Mushroom Fricassee recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
- Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
- Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
- Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
- Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
- Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
- Cover the frying pan with a large lid and cook over high heat for 1 minute.
- Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
- Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
- Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.
Nutrition Facts : Calories 421.1, Fat 9.6, SaturatedFat 4.5, Cholesterol 15.3, Sodium 856.4, Carbohydrate 66.6, Fiber 5.2, Sugar 3.9, Protein 13.8
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TEMPEH AND WILD MUSHROOM FRICASSEE RECIPE
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- 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.
- 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.
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