Tempeh And Wild Mushroom Fricassee Food

TEMPEH AND WILD MUSHROOM FRICASSEE

Steps:

• Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
• Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
• Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

TEMPEH AND WILD MUSHROOM FRICASSEE

Steps:

• Coat a pot with cooking spray then heat over med high. Add the tempeh when hot and saute until golden brown [about 8 minutes].
• Add the wine and the soy sauce and cook until liquid almost evaporates.
• Remove Tempeh. Add leeks and mushrooms [you may want to add a bit of broth] and saute 5 minutes then stir in flour and cook 1 minute stirring frequently.
• Make a bouquet of the celery leaves, thyme and parsley with some string. toss it, the garlic and broth into the pan. Stir well. Cover and simmer 15 minutes.
• Uncover and thicken by cooking. Toss the herbs. Stir in lemon and salt and pepper. Sprinkle with parsley. Garnish with rind.

WILD MUSHROOM FRICASSEE OVER POLENTA

Steps:

• Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
• Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
• Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.

WILD MUSHROOM FRICASSEE

Steps:

• In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
• Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
• Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
• Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
• Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
• Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
• Cover the frying pan with a large lid and cook over high heat for 1 minute.
• Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
• Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
• Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.