Tempeh and Wild Mushroom Fricassee

Name: Tempeh and Wild Mushroom Fricassee
Total time: 40 min
Yield: 6 servings (serving size: 1 cup).
Ingredients: Cooking spray; 12 ounces tempeh, cut into 1/2-inch cubes; 1/4 cup dry white wine; 2 tablespoons less-sodium soy sauce; 4 cups thinly sliced leeks (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 organic 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)

By Tara Parker-Pope

Total Time: 40 minutes
Rating: 4(297)
Comments: Read comments

If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.

Featured in: Cooking Light’s No-Meat Thanksgiving Meal

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Ingredients

Yield:6 servings (serving size: 1 cup).

Cooking spray
12ounces tempeh, cut into ½-inch cubes
¼cup dry white wine
2tablespoons less-sodium soy sauce
4cups thinly sliced leeks (about 4 large)
2cups sliced button mushrooms
2cups sliced cremini mushrooms
2cups diced shiitake mushroom caps (about 4 ounces)
2(4-inch) portobello mushroom caps, gills removed, chopped
1tablespoon all-purpose flour
⅓cup celery leaves
2thyme sprigs
1parsley sprig
½cup thinly sliced garlic (about 20 cloves)
1(14½-ounce) can organic vegetable broth
1tablespoon fresh lemon juice
¼teaspoon fine sea salt
¼teaspoon freshly ground black pepper
2tablespoons chopped fresh parsley
1tablespoon grated lemon rind (optional)

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
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 ½ teaspoon lemon rind, if desired.

Ratings

4 out of 5

297 user ratings

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Comments

Alison7 years ago

I used Marsala, not white wine. A handful of chopped fresh parsley. I made it unvegan with worcestershire sauce, I'm afraid.

And then I covered it with cheesy cauliflower and chive mash. And baked it at 400F to make a bit of a casserole.

I am more popular tonight than I was before dinner. Thanks!

jill7 years ago

I never have celery around, so omitted. Use regular soy sauce. Used dried herbs as did not have fresh. Easy to make on a weeknight and delicious!

Jane A6 years ago

I have been searching a long time for a tempeh recipe this delicious. Tempeh soaks up liquid like a sponge and I could never figure out how to prepare it without using far more oil than seemed healthy. Browning it in a Dutch oven coated lightly with cooking spray does the trick. The leek-mushroom-herb-broth gravy is mouthwatering. I substituted onion for some of the leek and cut back on the garlic and it was fine.

Marci B4 months ago

As others have noted this is a very monochromatic meal. I added sliced red & green peppers and used red onion instead of leeks. It was a bit bland overall to me- but hubby loved it so not a total loss!

Lizzy6 months ago

Resurrected this old recipe by cooking each of the main elements separately in my dutch oven and placing them in bowls in the warm oven to wait out the process. Celery chopped in with the leeks. The thyme and celery leaves, doubled, and garlic, diminished to 5 cloves, used in each sauté. Thank you previous makers, your suggestions were right on! Created the sauce, over all of that delicious fond, incorporating butter (a key ingredient in traditional fricassee) in the oil, with the white wine, juices from the mushrooms and some broth. Cooked up some noodles, tagliatelle. Per another makers suggestion. Yes, keep this recipe with noted changes. In the 1960-70’s there were few cookbooks that put forth recipes that weren’t just reworks of meat heavy ones. In the late 90’s we were grateful for the changing recognition of vegan and vegetarianism as recipe choices that were unique and not just avoiding flesh began to appear. By 2010, the cookbook scene was robust. Hence my decision to see what I could do to help this old recipe out. Combined all the delicious warm, crispy, browned elements into the sauce and quickly topped the noods generously. Yes. This is a keeper.

Lizzy6 months ago

@Lizzy = PS. Made a quick white sauce, thinned it with white wine and A2 Milk added the leftovers and WOW!

Melody6 months ago

Boiling the tempeh for around 20 minutes will remove the bitter flavor if that bothers anyone.

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