Tempeh and Wild Mushroom Fricassee

Ingredients

• cooking spray
• 12 ounces tempeh, cut into 1/2-inch cubes
• 1/4 cup dry white wine
• 2 tablespoons Braggs liquid aminos
• 4 cups thinly sliced leeks
• 2 cups sliced button mushrooms
• 2 cups sliced cremini mushrooms
• 2 cups diced shiitake mushroom caps
• 2 (4 inch)  portabella mushroom caps, gills removed, chopped
• 1 tablespoon all-purpose flour
• 1/3 cup celery leaves
• 2 fresh thyme sprigs
• 1 parsley sprig
• 1/2 cup thinly sliced garlic
• 14 1/2 ounces vegetable broth
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated lemon rind (optional)

Directions

1. 1

   Coat a pot with cooking spray then heat over med high. Add the tempeh when hot and saute until golden brown [about 8 minutes].

2. 2

   Add the wine and the soy sauce and cook until liquid almost evaporates.

3. 3

   Remove Tempeh. Add leeks and mushrooms [you may want to add a bit of broth] and saute 5 minutes then stir in flour and cook 1 minute stirring frequently.

4. 4

   Make a bouquet of the celery leaves, thyme and parsley with some string. toss it, the garlic and broth into the pan. Stir well. Cover and simmer 15 minutes.

5. 5

   Uncover and thicken by cooking. Toss the herbs. Stir in lemon and salt and pepper. Sprinkle with parsley. Garnish with rind.