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mushroom-tempeh recipe

Date:    Thu, 09 Dec 93 10:29:42 EST
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Tempeh aux Champignons En Crou^te
 Ode to Rhizopus oligosporus
 Noble tempeh,
 lately maligned.
 I think you're grand,
 and unrefined!
 No, its not meat
 you try to be.
 You're for cultured
             serves four
 8     oz.   tempeh, any variety
 4     Cups  dark vegetable stock
 1           bay leaf
 4           black peppercorns
 1     med.  yellow onion
 2     lbs   mushrooms, a mix of buttons (or field) and
 1/4   tsp   celery seed
 3     Cups  dark vegetable stock
 6     Tbsp  unbleached white flour
 6           garlic cloves, roasted
 3     Tbsp  sun dried tomatoes, minced
 1     Tbsp  fresh rosemary, minced
 1/2   Cup   dry sherry
             salt and freshly cracked pepper to season
 1/2   lb    oblong (or rectangular) loaf of wholemeal bread,
 The Crou^tes:
       Heat oven to 450 degrees, F.  Cut bread into four equal
 slices.  Cut (or pinch) out a well in the center of each slice.
 Press the bread down on the sides and bottom to make an
 open-topped case with sides 1/2 - 1/4 inch thick.  Place the
 crou^tes on a baking sheet and toast lightly, for 5-10 minutes.
 Either fill and serve immediately or set aside and reheat at 350
 degrees F for several minutes before serving.
 Tempeh aux Champignons
       In a 3 quart saucepan, bring 4 Cups vegetable stock, bay
 leaf, and peppercorns to a rolling boil.  Add the tempeh, whole,
 right from the freezer, to the stock.  Reduce heat and simmer,
 turning occasionally, for 15 minutes.  Remove from heat and
 set aside, covered.
       While the tempeh is simmering, slice the onion into thin
 rings.  To soften, put the sun dried tomatoes in a small bowl
 and pour over them enough boiling water to cover.  Mince the
 rosemary and using a knife, coarsely puree the roasted garlic.
 Braise/deglaze (instructions follow) the onions in a medium
 sized (or large) non-stick skillet, using the tempeh cooking
 liquid as needed.  While the onions are cooking, wash and trim
 the mushrooms.  Cut large buttons in halves or quarters and
 portobellos into 1/2 inch thick strips.
       Put a large non-stick skillet on medium heat.  Toast the
 flour in the skillet, stirring constantly, until it begins to smell
 toasted and turns the slightest shade darker.  Pour the flour
 into a small bowl to cool.  Warm 2 1/2 of the 3 cups of
 vegetable stock in a 3 quart saucepan over medium heat until it
 begins to steam.   Mix the toasted flour with the remaining 1/2
 Cup of stock and whisk it into the stock in the saucepan.  Cook
 over medium-low heat, stirring constantly, until the sauce
 begins to thicken.  Reduce heat to very low and add the
 rosemary, garlic, tomatoes, and onions.  Continue to cook the
 sauce while making the remaining preparations.
       Heat the large non-stick skillet over medium-high heat.
 Put the mushrooms in the pan and cover.  Let them cook,
 undisturbed, until steam makes the lid dance (if its a light-
 weight lid), about 8 minutes.  The mushrooms will release a lot
 of moisture.  Add celery seed and 1/4 Cup sherry, reduce heat
 to medium and cook, stirring frequently, until the liquid
 evaporates.  Deglaze the pan with a bit of the tempeh cooking
       Remove the tempeh from its cooking liquid and cut it
 into 1/2 inch dice.  Season the brown sauce with salt and pepper
 (at least 1/2 tsp of pepper).  Pour the mushrooms into the sauce,
 stir in the diced tempeh and finish the sauce with the remaining
 1/4 cup sherry.
       Place a warm crou^te in the center of each serving plate
 and fill with 1/4 of the Tempeh aux Champignons.  Serve
 Notes:  This would be nice preceded by a light winter vegetable
 soup, maybe cubes of baked winter squash in an onion broth,
 and followed by a spinach, radichio, and pear or apple salad
 dressed with raspberry vinegar.  You could prepare the sauce
 and let it rest, covered, over very low heat, and warm the oven
 for the crou^tes, while the soup is served.  After the soup, briefly
 toast the crou^tes, and serve.
 Braise/deglazed Onions:  Heat a non-stick skillet over medium
 flame.  Separate thinly sliced onion rings and put them in the
 pan.  Let the onions cook, undisturbed, until they just
 begin to brown and stick.  Add 1 Tbsp water or vegetable stock
 to the pan and stir to dissolve browned bits.  Continue to cook
 until onions again brown and stick.  Deglaze with another Tbsp
 of water or stock.  Repeat this procedure until the onions are
 richly browned.  This will take 15 or 20 minutes.
 kwvegan vegan