Pasta - Creamy Gravy Mushroom Stroganoff

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* Exported from MasterCook *

 

Creamy Gravy Mushroom Stroganoff

 

Recipe By :Soyfood Recipes for the American Table - White Wave

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces Whit Wave Five Grain tempeh -- cut in half crosswise

1 bay leaf

1 cup water

2 tablespoons tamari soy sauce

4 tablespoons oil

8 ounces mushrooms -- sliced

1 cup chopped onions

2 tablespoons arrowroot or cornstarch

2 cups hot vegetable stock

1/2 cup soy sour cream -- at room temperature

 

Simmer the tempeh and bay leaf in the water 15 minutes; drain. Cool and cut the

tempeh into thin slices about 2 inches long. Sprinkle with the tamari.

 

Quickly saute the mushroom slices in 1 tablespoon of the oil over medium high

heat until they begin to brown and give out their juices. Place in a bowl.

Brown the tempeh slices in 2 tablespoons of the oil, and add to muushrooms in

the bowl. Saute the copped onnion in the remaining tablespoon of oil until

soft. Sprinkle the onions with thee arrowroot or cornstarch. Stir the hot

vegetable stock in slowly. Cook this sauce about 5 minutes, until it thickens

and bubbles. Reduce the heat and slowly stir in the sour cream. Add the

mushrooms and tempeh to the pan to heat through, being careful not to boil the

sauce. Serve over cooked noodles.

 

Description:

" I recommend this recipe for those new to tempeh, as the flavors are

delightful. "

 

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Per serving: 103 Calories (kcal); 9g Total Fat; (77% calories from fat); 2g

Protein; 4g Carbohydrate; 0mg Cholesterol; 339mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0