Best 3 Golden Mushroom Tempeh Recipes
Indulge in a symphony of flavors with our Golden Mushroom Tempeh, a delightful dish that captures the essence of umami. This culinary masterpiece features hearty tempeh marinated in a tantalizing blend of soy sauce, garlic, and ginger, then seared to perfection. Nestled atop a bed of sautéed mushrooms and spinach, the tempeh absorbs the richness of the vegetables, creating a harmonious balance of textures and flavors. The golden brown glaze, made from a combination of tamari, maple syrup, and Dijon mustard, adds a touch of sweetness and tang, elevating the dish to new heights. Whether you're a seasoned vegan, a flexitarian seeking plant-based options, or simply a food enthusiast with a discerning palate, this Golden Mushroom Tempeh will leave you craving for more.
In addition to the main recipe, this article presents a collection of delectable variations that cater to diverse dietary preferences and culinary inclinations. For those who prefer a gluten-free alternative, the Tempeh with Mushroom Sauce offers a flavorful twist. Simply substitute tamari for soy sauce and arrowroot powder for cornstarch. Craving a zesty kick? The Spicy Mushroom Tempeh stir-fry infuses a fiery touch with the addition of red pepper flakes and chili sauce. And if you're looking for a quick and easy weeknight meal, the Marinated Mushroom Tempeh with Roasted Vegetables is your perfect choice, featuring a medley of colorful veggies and a tangy balsamic glaze.
TEMPEH AND WILD MUSHROOM FRICASSEE
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 6 servings (serving size: 1 cup).
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams
GOLDEN MUSHROOM CAPS
Golden mushroom caps are a delicious part of the Porcini Stuffed Mushrooms with Camembert appetizer.
Provided by Martha Stewart
Yield Makes 2 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Remove stems from the mushrooms and reserve if used in filling. Use a damp cloth or mushroom brush to clean mushrooms. Brush each mushroom cap with the olive oil; season with salt and pepper.
- Place the mushrooms, cap side up, on a baking sheet. Roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap side up on paper towels to drain. The mushroom caps can be stored in an airtight container for up to 4 hours.
GOLDEN MUSHROOM TEMPEH
When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with recipe #144809.
Provided by Nikoma
Categories Tempeh
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
- When tempeh is cool slice into 1/4 - 1/2 inch pieces.
- Melt butter in large skillet and brown tempeh on both sides.
- Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
- Heat to a low simmer.
- Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
- Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
- I like to eat this with a salad and some good crusty bread :O).
Nutrition Facts : Calories 415, Fat 23.2, SaturatedFat 7.5, Cholesterol 22.7, Sodium 1970.9, Carbohydrate 29.2, Fiber 0.2, Sugar 5.7, Protein 27.4
Tips:
- To save time, use pre-cooked tempeh.
- To make the dish more flavorful, marinate the tempeh in the soy sauce mixture for at least 30 minutes before cooking.
- Be careful not to overcook the tempeh, as it can become tough.
- Serve the tempeh with your favorite sides, such as rice, noodles, or vegetables.
- For a vegan version of this dish, use vegetable broth instead of chicken broth.
Conclusion:
This golden mushroom tempeh is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. The best part is that it is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this golden mushroom tempeh a try.
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