Saturday, September 24, 2011

Temph and Mushroom Stroganoff

I'm certain this dish would have tasted much better with red wine, instead of Sherry Vinegar. Or some other tweaking, as we made it, it was a real disappointment, sorry being honest. HOWEVER it has good bones, I imagine I may try tweaking it again, especially since the temph was awesome, again.

4 oz temph, cubed
2.5 tsp tamari
1.5 tsp rice vinegar.

Olive oil
1/2 onion, diced
2 cloves garlic, crushed/minced
1/4 tsp oregano
1 tsp thyme
1 carrot, peeled and diced
4 cups of mushrooms or so, sliced

1.5 Tbs arrowroot powder (I used corn starch, again)
1 tbs sherry vinegar (use red wine! bet it totally makes this dish AWESOME)
1 cup soy milk or other non dairy unsweetened milk
Pepper and salt to taste
Parsley for garnish

Marinate temph with the ingredients right under it for 15 to 20 minutes. Then saute about 2 minutes, careful not to burn. Remove from pan. Add onion garlic and herbs, saute until onions begin to soften, then add mushrooms and carrots, saute about 5-6 minutes, then add temph.

in a bowl mix: non dairy milk, vinegar, arrowroot, pour into the pan stirring continuously.  Cover and simmer 15 minutes or so.

I had mine over Quinoa, and the Omni had his over noodles. Both of us thought the vinegar dominated flavor wise.

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