tempeh-and-mushroom-bourguignon A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 2 cups (500 mL) vegetable or mushroom stock
• 1/2 oz (15 g) dried porcini mushrooms
• 2 lbs (905 g) small to medium cremini mushrooms
• 1/4 cup plus 1 tbsp (60 mL plus 15 mL) olive oil, divided
• Salt and freshly ground pepper to taste
• 2 tbsp (30 mL) unsalted butter
• 8 large shallots, about 3/4 lb (340 g), peeled and halved through root ends
• 3 cloves garlic, thinly sliced
• 1 tbsp (15 mL) chopped thyme
• 1 tbsp (15 mL) tomato paste
• 2 tbsp (30 mL) all-purpose flour
• 1 cup (250 mL) dry fruity red wine
• 1 (150 g) package hon shimeji mushrooms, trimmed, separated
• 1 large carrot, about 8 oz (225 g), peeled and sliced 1/3 inch (8 mm) thick
• 1 bay leaf
• 1 (250 g) package plain tempeh, cubed
• Chopped parsley for garnish