Mighty Magical Mushrooms (12/11/10)

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Tempeh and Mushroom Bourgignon

Serves 4
Adapted from Vegetarian Times Magazine

2 cups medium-bodied red wine, such as Pinot Noir
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 medium onion, chopped
1 large carrot, peeled and diced
4 cloves garlic, peeled and chopped
3 Tablespoons olive oil, divided
1 teaspoon herbes de Provence
1 bay leaf
1 Tablespoon balsamic vinegar
2 Tablespoons tomato paste
8 ounces cremini and/or Portobello mushrooms, thinly sliced (about 4 cups)
chopped parsley, for garnish

Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate at least 1 hour. Strain vegetables and tempeh well, and reserve wine.

Heat remaining oil in Dutch oven or soup pot over medium-high heat. Add marinated tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping any brown bits up from the bottom. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.

Add mushrooms and 3/4 cup water, and simmer 10 more minutes, or until mushrooms are tender. Remove bay leaf. Season to taste with salt and pepper. Serve over rice or noodles garnished with parsley.