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Tempeh-Mushroom Fricassee with Garlic Confit - xp

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Tempeh-Mushroom Fricassee with Garlic Confit

1 tablespoon olive oil

16 garlic cloves, crushed

Cooking spray

12 ounces organic tempeh, cut into 1/4-inch cubes

1/4 cup dry white wine

2 cups thinly sliced leek (about 2 medium)

1 pound mixed gourmet mushrooms (such as cremini,

shiitake, or oyster), thickly sliced

3 cups organic vegetable broth (such as Swanson

Certified Organic), divided

1 tablespoon all-purpose flour

2 teaspoons chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh parsley

 

 

 

Combine oil and garlic in a large Dutch oven over low

heat. Cook 10 minutes or until garlic is golden and

fragrant, stirring often. Lightly coat Dutch oven and

garlic mixture with cooking spray. Increase heat to

medium-high; add tempeh, and sauté 8 minutes or until

brown. Stir in wine; cook until liquid is almost

evaporated (about 30 seconds). Transfer tempeh mixture

to a bowl.

Return pan to medium-high heat. Recoat pan with

cooking spray. Add leek and mushrooms; sauté until

vegetables begin to brown and liquid is almost

evaporated (about 10 minutes). Add 1 cup broth; cook 1

minute, scraping pan to loosen browned bits. Combine

remaining 2 cups broth and flour in a small bowl,

stirring well with a whisk. Add broth mixture to pan.

Reduce heat, and stir in tempeh mixture. Cover; simmer

30 minutes. Stir in thyme, salt, and pepper. Remove

from heat; stir in parsley.

 

Yield: 4 servings (serving size: 1 1/2 cups)

 

CALORIES 297 (32% from fat); FAT 10.4g (sat 1.9g,mono

4.4g,poly 2.9g); PROTEIN 22.3g; CHOLESTEROL 0.0mg;

CALCIUM 85mg; SODIUM 751mg; FIBER 8.9g; IRON 4.6mg;

CARBOHYDRATE 31.1g

 

Source: Cooking Light, JUNE 2006

Formatted by Chupa Babi in MC: 06.28.07

 

This hearty stew, thick with mushrooms and garlic, is

delicious served over egg noodles. To save time, use

jarred peeled whole garlic found in the produce

section of the grocery store.

 

 

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