Tempeh With 40 Cloves Of Garlic

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 3/4 lb tempeh, sliced into bite-size pieces
• 1/4 cup dry wine
• 2 tablespoons naturally brewed soy sauce
• 2 leeks, and tenser green parts,julienned
• 1 lb mixed exotic mushroom, sliced (such as cremini, portobello, shiitake, and oyster)
• 1 tablespoon unbleached all-purpose flour
• 5 1/2 cups homemade vegetable stock
• 40 cloves very fresh garlic, peeled
• 2 sprigs fresh thyme
• 1 sprig parsley
• 1/4 cup celery leaves
• sea salt
• fresh ground black pepper
• chopped fresh parsley (to garnish)

Recipe

• 1 in a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
• 2 add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
• 3 add the wine and soy sauce, raise the heat, and bring to a boil.
• 4 cook until the liquid is reduced to half its original volume.
• 5 transfer the contents of the pan to a bowl and set aside.
• 6 warm the remaining 2 tablespoons oil in the pan over medium-high heat.
• 7 add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
• 8 stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
• 9 add the stock and garlic.
• 10 make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
• 11 add the bouquet garni and bring the stock to a boil.
• 12 with a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
• 13 reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
• 14 cover and simmer gently for 30 minutes.
• 15 uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
• 16 remove the bouquet garni.
• 17 season with salt and pepper to taste,sprinkle with chopped parsley, and serve.