Tempeh and Wild Mushroom Stroganoff
This one is a crowd pleaser. Ladle over wide egg noodles.
2 pkg. traditional tempeh, cut into thin slices
8 oz. dried wild mushrooms, as big a variety as possible--shiitake, morels, oyster, tree ear...
1 onion, diced
4 cloves garlic, minced
6 tbsp. olive oil
6 tbsp. unbleached flour
1 c. sour cream
1/2 tsp. dried thyme leaves
1/2 tsp. dried rubbed sage
2 bay leaves
salt and freshly ground black pepper
Cover dried mushrooms with water in saucepan and bring to boil. Reduce heat to medium and
boil until tender, adding more water if necessary. Reserving mushroom cooking liquid into bowl,
strain, pressing out all liquid. Pick through mushrooms, cutting off any woody stems and
discarding (found on the shiitake mushrooms.) Roughly chop mushrooms into fairly large pieces.
While mushrooms are boiling, saute onion and garlic in olive oil over medium high heat in large
cooking pot. When garlic and onion just begin to brown, reduce heat to medium, add flour and
incorporate into oil and onion, stirring occasionally to form roux (sauce thickener). Pour in
reserved mushroom cooking liquid, tempeh, mushrooms and herbs and stir until well blended.
Simmer until sauce has thickened, then add sour cream, blending well. Taste and adjust
seasonings. Serve over wide egg noodles.