We are having a late season cold front with a beautiful rainstorm this weekend, which as you can imagine isn’t cold in the traditional sense (it is still 70 degrees F as a high). For us in the Hawaiian islands though, a high of 82 degrees F is more the norm. So, I am going to take this chance to share with you, a dish I made a few times over the Fall and Winter that has rich mushrooms and tempeh cooked in a wine sauce that is satisfying and comforting. Let me introduce you to Mushroom and Tempeh Bourguignon. This is a good wholesome meal that will warm you from the inside out and is best served with a large serving of fluffy, vegan buttery mashed potatoes and steamed green beans. By the way, we have been loving the butter from Miyoko’s Kitchen. It is cultured just like dairy butter but made with cashews and coconut oil. It is definitely more elegant and refined in flavor than Earth Balance so if you haven’t already, give it a try. You will not be disappointed.
Begin by gathering all of your ingredients. It makes it much easier and more relaxed when you actually begin to cook everything. Chop your onion and mushrooms, mince the garlic, and cut your tempeh into bite-sized cubes.
If you are not familiar with tempeh, you should be. Don’t be afraid. It is just soybeans fermented into a cake. It is originally from Java and is called Javanese meat. It has a lovely nutty flavor that adds protein, fiber, and probiotics from the fermentation process to your dishes. The type I used here has flax seeds added to it, but any type will work great in this recipe.
Begin the cooking by heating a heavy-bottomed pot on medium-high heat. Add the olive oil and onion. Cook until the onions just begin to pick-up some color.
Next, add the mushrooms and sprinkle with a pinch of salt. This will allow the mushrooms to release their juices.
It will take a few minutes, but when the mushrooms soften add the minced garlic.
Next add the tempeh. Mmmmm! It’s beginning to look hearty.
Next add the spices. Thyme, Herbs de Provence, Italian herbs, and garlic powder.
Cook and gently stir until the spices become fragrant.
Next, add marsala wine, shoyu, tomato paste, and vegetable broth. This will deglaze the pan and give those complex flavors that you are wanting.
To add thickness, combine the cornstarch and water to form a slurry. Drizzle in the stew and cook for a few more minutes to create a thicker, gravy like consistency.
Mushroom and Tempeh Bourguignon
- 1 t. Extra virgin olive oil
- 1 Onion chopped
- 1 lb. Mushrooms I used plain white button but 1/2 Portobello or Cremini would be even better
- 4 Garlic cloves minced
- 1 8 oz. package of Tempeh diced into small cubes
- 1/2 t. Thyme dried, crushed
- 1/2 t. Herbs de Provence dried, crushed
- 1 t. . Italian herbs dried, crushed
- 1/2 t. Garlic powder
- 1 C. Marsala wine dry or a hearty red wine would be great as well
- 1/3 C. Shoyu
- 2 T. Tomato paste
- 1 1/2 C. Water
- Salt and Black pepper to taste
- 2 1/2 t. Cornstarch organic
- 1/4 C. Water
- Begin by heating a heavy bottomed pot on medium-high heat. Add olive oil and onion.
- Cook until onion is beginning to brown around the edges.
- Add mushrooms and a pinch of salt to get the mushrooms to cook down a bit faster.
- When mushrooms have released their juices, add garlic and stir until fragrant.
- Next add the tempeh. Allow this to heat through and then add the thyme, herbs de Provence, Italian herbs, and garlic powder. Crush the dried herbs between your fingers to release their flavors.
- Allow the spices to heat up and become fragrant.
- Next, add the wine, shoyu, tomato paste, and water, stir to combine. Add black pepper.
- Allow the pot to come to a simmer and let cook for at least 30 minutes so the flavors meld and develop. If the dish is not saucy enough add more water.
- Season with salt and pepper to taste.
- If you want the dish to be a bit thicker, combine the cornstarch and water into a slurry and drizzle over the stew. Let cook until your desired consistency.