Tempeh Scaloppine

I had a very similar meal at the Watercourse in Denver when I was a vegan. I found the recipe on the web somewhere a couple of years ago. Even meat lovers enjoy this dish. (As this is my first recipe I hope all goes well for those who try it.)

• Ready In: 50 mins
• Serves: 4

Ingredients

• Marinade

• 1⁄2 cup tamari
• 2  tablespoons lemon juice
• 1⁄4 cup mirin
• 1⁄2 cup water

• Main

• 2 (16 ounce) packages tempeh (makes about 4 slices)
• 2  cups  sliced mushrooms (whatever type you prefer)
• 1 1⁄2 cups  sliced yellow onions
• 1  teaspoon rosemary
• 1  tablespoon  minced garlic
•  salt
•  pepper
•  flour
• 1⁄4 cup olive oil
• 1  tablespoon parsley
• 2  teaspoons lemon juice
• 3  ounces  sweet white wine
• 6  ounces vegetable broth

Directions

1. First, poach the tempeh slices in the marinade for about 20 minutes and then plop them into a flour-salt-pepper mix and brown each side in the olive oil to make a sort of roux.
2. Now, add the mushrooms, onions, garlic, and rosemary to saute for about two minutes.
3. Add wine and reduce by one half.
4. Add veggie stock and lemon juice, simmer until the sauce thickens.
5. Sprinkle with parsley and voila.
6. This is very nice with horseradish mashed potatoes.