Tempeh aux Champignons En Croute

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* Exported from MasterCook *

 

Tempeh aux Champignons En Crou^te

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 oz. tempeh

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 portobellos

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

unsliced 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 liquid.

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 immediately.

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.

 

Source:

" http://www.fatfree.com/recipes/tofu/mushroom-tempeh "

 

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Per Serving (excluding unknown items): 221 Calories; 5g Fat (22.9% calories from

fat); 16g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fat.

 

 

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