Mixed mushroom & tempeh saute over pasta
- 8 oz linguine
- 1 lb tempeh
- 4 sprays cooking spray
- ½ cup white wine
- ¼ cup soy sauce
- 2 leeks
- 4 cups white mushrooms, pre-sliced
- 4 portobello mushrooms
- 2 tbsp thyme
- ¼ cup chopped parsley
- 1 tbsp flour
- ¼ cup minced garlic
- 2 cups vegetable broth
- 1 lemon
Cook linguine according to package instructions. Drain.
Slice tempeh into 1/2-inch cubes. Spray a heavy pot or Dutch oven with cooking spray and place over medium-high heat. Add tempeh and cook 8 minutes, flipping occasionally, until golden brown. Add white wine and soy sauce; cook 30 seconds, until liquid almost evaporates. Remove tempeh from pan.
While tempeh cooks, trim and thinly slice leeks. Slice white mushrooms. Remove stem and gills from portobello and dice. Mince thyme and parsley leaves.
When tempeh is done, add leek, portobello and white mushrooms to the empty pan and cook 5 minutes. Stir in flour and cook 1 minute, stirring frequently. Add thyme, parsley, garlic and broth. Bring to a boil, then add tempeh and stir well. Cover, reduce heat and simmer 15 minutes.
Juice lemon. Uncover pan and cook 3 minutes more, or until sauce is thickened. Stir in 2 tbsp lemon juice, salt and pepper.
To enjoy, spoon mushroom mixture over linguine and sprinkle with extra parsley if desired.