Tempeh and Wild Mushroom Fricassee
Elevate your plant-based dining experience with this rich and creamy Tempeh and Wild Mushroom Fricassee, a dish that harmoniously blends earthy flavors and velvety textures. Sautéed cubes of golden-brown tempeh are combined with an array of wild mushrooms like shiitake, oyster, and cremini, creating a satisfying base infused with the deep umami of garlic, shallots, and thyme. The sauce, made with a luscious combination of dry white wine, vegetable broth, and plant-based cream, is thickened to perfection for a silky finish. A splash of soy sauce enhances the savory profile, while fresh parsley adds a vibrant touch. Ready in under an hour, this easy yet elegant dish pairs beautifully with mashed potatoes, rice, or crusty bread, making it a standout option for cozy weeknight dinners or special occasions alike. Vegan-friendly and packed with flavor, this fricassee is a celebration of wholesome, comforting cuisine at its finest.
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Recipe Information
Ingredients
- 300 grams tempeh
- 250 grams mixed wild mushrooms (e.g., shiitake, oyster, cremini)
- 2 tablespoons olive oil
- 2 tablespoons unsalted vegan butter
- 2 medium shallots, finely chopped
- 3 garlic cloves, minced
- 125 milliliters dry white wine
- 250 milliliters vegetable broth
- 125 milliliters coconut cream or unsweetened plant-based cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped for garnish
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- to taste salt
- to taste black pepper
Instructions
Cut the tempeh into bite-sized cubes or strips. Steam the tempeh for 10 minutes to remove any bitterness. Set aside.
Clean the wild mushrooms with a damp paper towel and slice them into even pieces.
Heat 1 tablespoon of olive oil and 1 tablespoon of vegan butter in a large skillet over medium heat. Add the tempeh and sear on each side until golden brown. Remove from the skillet and set aside.
Add the remaining olive oil and vegan butter to the skillet. Once melted, add the shallots and sauté until translucent, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Increase the heat to medium-high, add the mushrooms to the skillet, and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and softened.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine reduces slightly.
Pour in the vegetable broth, add the thyme leaves, and bring the mixture to a simmer. Let it cook for 5 minutes.
Stir in the coconut cream or plant-based cream, soy sauce, salt, and black pepper. Return the tempeh to the skillet and let it simmer for another 5 minutes, allowing the flavors to meld together.
In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the skillet to thicken the sauce. Cook for another 1-2 minutes until the sauce reaches your desired consistency.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 16.6 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3284 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
