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

Name: 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; freshly ground pepper; 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

pageturnercookbooks.com

View full recipe on pageturnercookbooks.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at pageturnercookbooks.com.

Share this recipe:

Cooking tools: