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 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 leek s. 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.