Tempeh with Forty Cloves of Garlic

A flavorful and aromatic dish featuring tempeh cooked with a generous amount of garlic and mixed exotic mushrooms in a savory sauce.

Ingredients

4	tablespoons olive oil
3⁄4	lb tempeh, sliced into bite-size pieces
1⁄4	cup dry white wine
2	tablespoons naturally brewed soy sauce
2	leeks, white and tender green parts, julienned
1	lb mixed exotic mushrooms, sliced (such as cremini, portobello, Shiitake, and oyster)
1	tablespoon unbleached all-purpose flour
5 1⁄2	cups homemade vegetable stock
40	cloves very fresh garlic, peeled
2	sprigs fresh thyme
1	sprig sprig parsley
1⁄4	cup celery leaves
	sea salt
	fresh ground black pepper
	chopped fresh parsley (to garnish)

Instructions

• 1. Heat 4 tablespoons of olive oil in a wide, heavy saute pan over medium heat.
  2. Sear the tempeh slices until golden brown on all sides, approximately 8 to 10 minutes.
  3. Pour in the white wine and naturally brewed soy sauce, increase the heat, and bring it to a boil.
  4. Let the liquid reduce to half its original volume.
  5. Transfer the contents to a bowl and set aside.
  6. In the same pan, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  7. Saute the julienned leeks and sliced mixed exotic mushrooms until lightly caramelized.
  8. Stir in the all-purpose flour and cook until fragrant, about 2 to 3 minutes.
  9. Add the homemade vegetable stock and the forty cloves of peeled garlic.
  10. Create a bouquet garni with fresh thyme, parsley, and celery leaves tied together with kitchen twine or wrapped in cheesecloth.
  11. Introduce the bouquet garni to the pan and bring the mixture to a boil.
  12. Deglaze the pan by scraping up any browned bits with a wooden spoon.
  13. Lower the heat and return the tempeh with its juices to the pan.
  14. Cover and gently simmer for 30 minutes.
  15. Uncover and cook for an additional 5 minutes until the sauce thickens.
  16. Remove the bouquet garni, season with salt and pepper, garnish with fresh parsley, and serve hot.

Jul 18, 2024