02-28-2009, 09:26 PM
So recently someone, somewhere, mentioned they made a recipe that featured tempeh with some sort of mushroom sauce. I remember it being served with (or over) mashed potatoes, and maybe some vegetable to complete the meal.
So now I have tempeh, mushrooms, and potatoes all ready to go, and can't find this recipe anywhere.
I'm not sure if it was here on the CL boards, someone's blog, or maybe even Facebook. Does this ring a bell for anyone?
03-01-2009, 08:05 AM
Is this the one? I found a thread on the board that mentions it but no recipe, but I copied the recipe recently from somewhere too :rolleyes: Maybe a blog?
It's from The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts by Myra Kornfeld
Porcini Mushroom Ragout with Chicken
I developed this recipe when I catered a meal for a dinner party where the guest of honor was vegetarian and the rest of the group insisted upon chicken. Because both tempeh and chicken entrees were topped with the same sauce, the two dishes looked alike and the guest of honor did not feel like the odd man out. Best of all, preparing the two dishes required very little extra work from me. The ragout is equally delicious over polenta.
1/2 cup (1/2 ounce) dried porcini mushrooms
5 cups water
1/4 cup shoyu
1/4 cup dry sherry
2 Tbs red wine vinegar
salt and pepper
one 2 1/2-to5-lb chicken, cut into parts (each breast cut into 2 pieces), rinsed and thoroughly dried
2 Tbs coconut oil or extra virgin olive oil
2 Tbs extra virgin olive oil
1 cup thinly sliced onions
5 garlic cloves, minced
6 oz crimini mushrooms, sliced (5 cups)
1 Tbs shoyu
1 Tbs flour
2 Tbs dry sherry
1/4 cup chopped fresh parsley, preferably flat-leaf
1 tsp fresh thyme
1 tsp lemon juice
Combine the porcini mushrooms and the water in a saucepan and bring to a boil. Remove the pan from the heat and let sit for 20 minutes. Then drain, reserving the mushrooms and liquid separately. Pour the liquid into a bowl through a strainer lined with a damp paper towel (to catch any grit). Chop the mushrooms and set them aside.
Make the Marinade: Pour 1 cup of the porcini soaking liquid into a medium bowl and add the shoyu, sherry, and vinegar. Set aside.
Salt and pepper the chicken. Warm the oil in a large heavy-bottomed skillet over medium-high heat until it is shimmering. Add the chicken pieces and cook until browned on both sides, about 4 minutes per side. Remove the chicken from the skillet and discard the excess fat, leaving only a thin film on the bottom of the skillet. Return the chicken to the skillet and add the marinade. Cover and simmer, turning occasionally, until the pieces a re tender, 20 to 25 minutes.
Meanwhile, make the ragout. Warm the oil in a medium skillet over medium heat. Add the onions and a pinch of salt, and cook until they are softened, about 7 minutes. Add the garlic, the cremini and reserved porcini mushrooms, and the shoyu, and cook until dry, about 10 minutes. Add the flour and stir to coat the mushrooms. Add the sherry and 1 1/2 cups of the porcini soaking liquid, and simmer gently until thickened, 7 to 10 minutes. Add 1/4 tsp salt and a sprinkling of black pepper. Stir in the parsley, thyme and lemon juice. Taste, and add a pinch more salt if necessary. Serve the chicken with the ragout ladled over it.
Porcini Mushroom Ragout with Tempeh
Substitute two 8-oz packages of tempeh for the chicken. Slice the tempeh diagonally into 12 pieces. Saute the tempeh in the coconut oil until brown, and then simmer it in the marinade, covered, until most of the marinade has been absorbed, 10 minutes. Serve slathered with the ragout.
Notes: Dried porcini mushrooms come in different sizes, from small to large. If they are very small, there's no need to chop them any farther.
Buy a whole chicken and have the butcher cut it up as follows: 2 drumsticks, 2 thighs, 4 breast pieces, 2 wings, and the back. Save the wings, back, and neck for stock. When I have accumulated backbones, necks, and wings from 3 chickens, I make Roasted Chicken Stock.
Wash the cremini mushrooms by swishing them around in a bowl of water right before slicing. Rub the mushrooms with your hands to dislodge the dirt, and lift the mushrooms out of the water.
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