Mushroom gravy is a classic for autumn. Great with meat instead of tempeh, too!
Yield: Est. Total cost: $14.20. Serves 4.
package tempeh, cut into 2 patties
1-2 T. butter OR olive oil
2 T. butter OR olive oil
1 small onion, finely diced
3/4 lb. button OR cremini mushrooms
1 tsp. salt, divided (less if your stock is salty)
2 T. brown rice OR whole wheat flour
2 cloves garlic, chopped
1 c. vegetable stock, "unchicken" broth OR mushroom broth
1/2 tsp. sage
1/4 c. sherry
Warm butter or oil in a skillet. Add onions, mushrooms and 1/2 tsp. salt, and sauté, covered, for 7-8 minutes, until mushrooms have released their juices.
Remove cover and cook off any liquid in the pan (you may need to turn the heat up).
Add the flour and garlic, and sauté 1-2 minutes, stirring, until it begins to brown and stick.
Add the vegetable stock, "unchicken" broth or mushroom broth, the other 1/2 tsp. salt (omit if you're using commercial stock/broth), sage and sherry. Stir well. Bring the gravy to boil. Lower heat and continue cooking for 10 — 15 minutes, until it thickens.
While the gravy is cooking, warm 1-2 T. butter or oil in a skillet. Sauté tempeh for 5 minutes on each side or until browned. *see Note
Serve tempeh with gravy on top.
Note: To make your tempeh more digestible, steam or boil it for 10-15 minutes before sautéing. Press excess moisture out with a paper towel, then increase sauté time by couple minutes per side.