This recipe was originally a sandwich, but I decided it tasted better without the bread. Which is strange because normally I think sandwiching things is a great idea (except for when I get sandwiched on the train between a guy who thinks that extra cologne will cover up the fact that he didn't have time to shower after his workout and a woman who smells like a cross between bologna, cabbage and a wet dog). I don't even want to know what she was cooking.
Yield: 4 servings
1 (8 oz.) package tempeh (I like three-grain)
1 tablespoon canola oil
10 oz. mushrooms, sliced
1 small red onion, thinly sliced
1/4 teaspoon salt
1 cup dry red wine
4 oz. sliced provolone cheese
1. Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes.
3. Reduce heat to medium and stir in wine. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes.
4. Remove pan from the heat, top with cheese, cover and let stand until the cheese melts, about 1 ½ minutes. Serve tempeh topped with more mushrooms and onions.
barely adapted from Eating Well, May/June 2007
|raw red onion and mushrooms|
|golden red onions and mushrooms|
|tempeh smothered with mushrooms and onions|
|provolone on top|
|provolone getting melty|
|smothered tempeh on toasted bread|
|smothered tempeh sandwich|