Tempeh-omania! Awesome Tempeh Steaks with Mushroom-White Wine Sauce
Most of us are familiar with the Phoenix’s Lisztomania song, and if you’re not, check it out and the fun tune will definitely put you in a good mood.http://www.youtube.com/watch?v=4BJDNw7o6so Although I’d like to talk about tempeh in this post, every part of me really wants to rewrite the Phoenix’s song by inserting “tempeh-omania” into the lyrics. Too funny!
It’s true that tempeh may not be featured in hit singles by today’s leading artists, however, it is recognized in leading health publications as a soy based food that provides a great source of protein, establishes healthy blood sugar levels, positively effects cholesterol levels and is a fantastic substitute for meat. Tempeh has the unique ability to provide a lot of nutrients to our bodies while also absorbing an abundance of flavor when cooking with it.
Tempeh originated from Indonesia and has been a staple in their diet for over 2000 years. After the Dutch colonized the country, they introduced tempeh to much of Europe and it slowly made it’s way to the United States in the 20th century. Tempeh has since increased its popularity as people look for ways to increase their intake of soybeans, and they discover tempeh’s versatility and delicious taste.
There are an abundance of recipes that incorporate tempeh and the other night I steamed it with white wine and covered in in a sauce made in white wine, Dijon mustard and mushrooms. It tasted delicious and I encourage you to try it next time you’re thinking of cooking with tempeh. This dish was served with Quinoa-Asparagus Risotto, and that recipe can be found under “Sides” on this blog. http://energizingdishes.com/?p=77
Tempeh Steaks with Mushroom-White Wine Sauce
8 oz tempeh
1 1/2 cups white wine
3/4 tsp salt
1/4 tsp freshly cracked balck pepper
1 Tbs extra-virgin olive oil
8 oz fresh button mushrooms, sliced
1/4 cup chopped onion
2 garlic cloves, minced
2 tsp chopped fresh rosemary
1 tsp Dijon mustard
1/2 cup vegetable stock
1 tsp cornstarch/cornflour
1/4 cup chopped fresh parsley
1. Slice the tempeh carefully by holding it flat on a cutting board and using a chef’s knife to cut parallel to the board to make two thin sheets of tempeh. Set up a steamer using 1 cup of the wine instead of water, and bring the wine to a simmer. Put the tempeh in the steamer and steam until it’s moistened, 5 minutes, then take it out to cool. Sprinkle with 1/4 tsp each of the salt and pepper. Measure the remaining wine in the pot to use for the sauce. you should have 1/2 cup. Add more wine to the cup if necessary.
2. Heat the oil in a large nonstick frying pans. Add the tempeh and cook until quite golden, about 1 1/2 minutes on each side. take the tempeh out with a slotted spatula and put it on a plate; cover to keep warm.
3. To the same pan, add the mushrooms, onion, garlic, and rosemary and saute’ until softened and lightly browned. In a cup, whisk together the wine and mustard, then add them to the pan. Add the remaining 1/2 tsp salt and stir over medium-high heat until bubbly. In the same cup, whisk together the stock and cornstarch/cornflour, then pour them into the pan. Whisk and stir until the sauce is thickened.
4. Divide the tempeh among plates and cover with with sauce. Sprinkle parsley over each plate and serve.