MUSHROOM AND TEMPEH STROGANOFF
8 oz package of tempeh, sliced
(such as Lightlife organic soy tempeh
available in the produce section)
1 tbsp low-sodium soy sauce
1 tsp oil
1 tsp each olive oil and butter
(or 2 - 3 tbsps white wine/vegetable broth to reduce fat)
12 oz mushrooms sliced
1 large onion diced (about 1 cup)
1 cup/8 oz sour cream
approximate 1 tsp Hungarian paprika (more or less to taste)
salt and pepper to taste
If necessary…
1 tbsp corn starch
1 tbsp water
Slice the tempeh in half the long way, then slice into 1/4-inch slices (each slice will be about 1" x 1/4").
Heat 1 tsp of oil in a large, non-stick skillet, and add the tempeh stirring/turning it over to lightly brown both sides. As the tempeh begins to brown, add the soy sauce and stir until evaporated.
Remove tempeh from pan and set aside. Wipe out non-stick skillet and return to heat. Add the 1 tsp oil and 1 tsp butter (or white wine) and add onions. Saute onions until soft, transparent with edges starting to brown slightly.
As sliced mushrooms and stir into onions, coating with cooking liquid/fats, and cover for a few minutes to allow mushrooms to cook and give off their natural juices.
When mushrooms have cooked down some, but still retain some of their shape, stir in the cup of sour cream.
Immediately return the tempeh to the skillet with the mixture, sprinkle with paprika, salt and pepper (remembering that the tempeh will add some salt to the dish through the soy sauce) and heat through so sour cream sauce thickens and tempeh is reheated.
Serve over mashed potatoes or cooked egg noodles with a mixed green salad and crusty bread or rolls.
The IFs:
If there are not a lot of pan (mushroom) juices, you may add white wine or vegetable stock to help the sour cream incorporate into the dish.
If there is a lot of liquid, mix the corn starch with water in a small cup until corn starch is dissolved and add to the skillet bringing the mixture to a boil to active the thinkening properties of the corn starch.]
I usually just make this recipe by feel and appearance without much measuring so I’ve tried to make these directions accurate but can’t give EXACT times for how long any steps take…also, adjust as you deem necessary.
Incidentally, you can use most types of onions; but be warned that red onions cause an odd pink-colored final dish (though the taste is fine, the color’s a bit strange).