I made 1.5x this recipe and it was a lot of food, most of which was promptly devoured. If I made it again, I think I'd consider adding a green (kale? chard?) and/or some other fresh herbs to fill out the flavor a little more, although the rich nuttiness of the tempeh mixed with the smoky mushroom flavor and the SWEET SWEET GARLIC is pretty full already. All the bite cooks out of the garlic -- it tastes similar to roasted garlic, flavorful but not harsh.
- 40 cloves of mutherfuckin' garlic, bitches!
- 1lb heap 'o mixed mushrooms (I used shiitake and portobello, would've loved to try others)
- 2 leeks (the white parts)
- 1 12oz package of tempeh
- 1.5 cups veggie broth/stock
- a few springs of thyme
- 1/4 cup dry white wine (I used a cheap chardonnay)
- 2 tbsp soy sauce
- salt and pepper to taste
- parsley for garnish
- Chop the tempeh into bite-size pieces and sautée in olive oil over medium heat until it's golden brown on all sides (8-10min). Set it aside when done.
- While the tempeh's cooking, chop the leeks and mushrooms. (There are a lot of mushrooms in here -- they make a really awesome and imposing pile!) In a different (semi-deep) pan start them sautéeing in olive oil on medium heat until they're cooked down and lightly caramelized. Then add the white wine and soy sauce, raise the heat a tad, and cook a bit longer until the liquid is pretty reduced/soaked up.
- Add the veggie broth, garlic and tempeh to the mushrooms/leeks, along with the thyme, cover it, and let it simmer on low heat for like 20-30min. Uncover and raise the heat for a few minutes afterwards so the liquid thickens some more.
- Fish out the thyme pieces. Gorge.