Golden Mushroom Tempeh

Nikoma's Note:

When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with Golden Mushroom Soup.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 8 ounces soy tempeh
• 2 cups vegetarian condensed golden mushroom soup (I recommend Golden Mushroom Soup )
• ½-1 tablespoon butter
• salt
• pepper

Directions:

1. Steam your tempeh for about 20 minutes, then set aside in refrigerator until later. ( I like to completely cool my tempeh after steaming for things like this, I find it makes the tempeh less crumbly).
2. When tempeh is cool slice into 1/4 - 1/2 inch pieces.
3. Melt butter in large skillet and brown tempeh on both sides.
4. Remove tempeh to a plate and add soup to skillet (if useing condensed soup measure after adding any necessary water).
5. Heat to a low simmer.
6. Now place your tempeh slices back in the pan and let simmer over low heat for about 5 minutes.
7. Flip them and let simmer another 3-5 minutes. The soup should thicken up slightly.
8. I like to eat this with a salad and some good crusty bread :O).

Reviews

[Chef #1434684]

Fabulous Vegetarian Recipe!!! Vegetarians can use Campbells Mushroom Soup too, but not vegans. I added sliced potatoes and fresh shitake mushrooms for a twist!