I usually serve it with mashed potatoes or brown rice, but I was out of both, so I served it with white rice.
8 oz tempeh, sliced2 medium onions, sliced
1 lb baby bella mushrooms, sliced
2 garlic cloves, pressed
3/4 cup marsala wine
2 t oregano
olive oil
salt
pepper
1 lb baby bella mushrooms, sliced
2 garlic cloves, pressed
3/4 cup marsala wine
2 t oregano
olive oil
salt
pepper
Saute the onions in a bit of olive oil until they're golden brown and carmelized. Add the mushrooms and cook them until they darken. Remove them from the pan and set them aside.
Add the garlic and tempeh to the pan, and saute until the tempeh is browned and starting to crisp. Add 1/2 cup marsala wine and simmer until the liquid is reduced by half. Add the oregano, onions, mushrooms, remaining marsala, and salt and pepper to taste. Stir to combine and cook until most of the marsala is absorbed.
Add the garlic and tempeh to the pan, and saute until the tempeh is browned and starting to crisp. Add 1/2 cup marsala wine and simmer until the liquid is reduced by half. Add the oregano, onions, mushrooms, remaining marsala, and salt and pepper to taste. Stir to combine and cook until most of the marsala is absorbed.
2 comments:
i waited until the tempeh was crispy to add the garlic. then shortly after i added the wine to avoid burning the garlic! Also, poured all ingredients over trader joe's brown rice medley for more texture. great recipe, thanks!
Hi Joy,
Thanks for taking the time to comment, glad you liked the recipe :)
~ Sage
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