Tempeh Sweetbreads with Wild Mushrooms and Peas

[Guest guest]

Never tried sweetbreads when I ate meat, I'm not even certain what they are, but

this sounds good.

 

 

* Exported from MasterCook *

 

Tempeh Sweetbreads with Wild Mushrooms and Peas

 

Recipe By :Karen Hubert Allison

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 package tempeh -- (8-ounce)

1/2 cup whole wheat pastry flour

2 tablespoons olive oil

1 tablespoon canola oil or light olive oil

1/2 cup white wine or dry sherry

1/2 cup vegetable broth

2 tablespoons heavy cream or 1/4 cup kefir

1/2 teaspoon freshly grated nutmeg

1 tablespoon chopped chives

Salt and ground black pepper to taste

1/2 teaspoon fresh lemon juice -- or more to taste (optional)

1/2 pound sliced wild mushrooms -- chanterelle, cremini, shiitake

1 cup fresh shelled peas -- (about 1 pound in the shell)

1/2 cup chopped shallots

 

Serves 2 to 4. With its rich and unctuous flavor, tempeh has always reminded me

of sweetbreads. But unlike sweetbreads tempeh does not need to be soaked,

blanched, cleaned, trimmed, or pressed - nor will it send your cholesterol

sky-high. I like tempeh in a light version of a wild mushroom, fresh pea. and

cream sauce classically associated with sweetbreads. Instead cream, you can try

substituting kefir, a cultured fermented yogurt cheese can easily be likened in

taste, though not in fat content, to creme fraiche.

 

Cut the tempeh into thin slices. Dust with flour. Heat 2 tablespoons of olive

oil in a skillet and saute the tempeh until golden brown. Transfer to a heated

plate and keep warm in a 200-degree oven.

 

Deglaze the pan with wine and vegetable broth. Boil until cooked down to 1/2 cup

of liquid. Stir in the cream. Finish the sauce with nutmeg, chives, salt and

pepper to taste, and a squeeze of lemon juice, if desired.

 

Steam the wild mushrooms until they wilt, being careful not to overcook. Steam

the peas for 5 to 10 minutes. just until they turn a bright green. Saute the

shallots in the canola oil until softened. Add the mushrooms s and peas. Fold

the mushrooms, peas. and shallots into the sauce and spoon the sauce over the

ternpeh sweetbreads. Serve with broad noodles and greens.

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 355 Calories; 21g Fat (50.6% calories

from fat); 18g Protein; 28g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;

416mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0

Fruit; 3 1/2 Fat.

 

 

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