Stir Crazy! Tangy Tempeh With Portobello Mushrooms

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* Exported from MasterCook *

 

Tangy Tempeh With Portobello Mushrooms

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 74

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons light sesame or canola oil

8 ounces packaged tempeh

4 teaspoons extra-virgin olive oil

2 medium red onions

sliced lengthwise into thin crescents

4 garlic cloves -- minced, up to 8

4 portobello mushrooms

(3 to 4 inches in diameter)

stems and caps sliced separately

3/4 cup vegetable stock

1 tablespoon dark barley miso

1 tablespoon mellow barley

1/4 cup balsamic vinegar

Freshly ground black pepper -- to taste

2 tablespoons minced fresh parsley

2 tablespoons minced fresh basil -- (optional)

 

Tempeh, portobello mushrooms, and miso contribute a " meaty " heartiness to

this dish, and balsamic vinegar provides a bit of tang. Serve this

sumptuous stew-like sauce over a cooked grain - a mixture of long-grain

rice with kasha or wild rice is one of my favorites - or on pasta or egg

noodles.

 

Set a wok over medium heat and add the sesame or canola oil. Add the

tempeh, turn it to coat both sides with oil, and brown it well. Remove the

tempeh from the wok and cut it into strips about 1 1/2 inches long and 1/4

to 1/2 inch wide.

 

Set the wok over medium-high heat. Pour the olive oil around the rim and

tilt the pan to coat the sides. Add the onion and stir-fry for 2 to 3

minutes. Add the garlic and sliced mushroom stems and continue stir-frying

for about 2 minutes. Add the sliced mushroom caps and stir-fry until

moistened.

 

Add all but 2 tablespoons of the stock and bring it to a simmer. Cook,

stirring often, for several minutes, until the vegetables are tender and

the stock has reduced by about half. Reduce the heat to medium-low.

 

Whisk together the misos and balsamic vinegar. Whisk in the remaining 2

tablespoons stock. Add this mixture to the wok. Season with black

pepper. Stir in the parsley, and basil if desired, reserving a bit to

sprinkle over each serving.

 

Serves 4

 

Calories: 269, Carbohydrates: 28g, Total fat: 11g, Cholesterol: 0g,

Protein: 13g, Sodium: 61mg.

 

 

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