Fried Tempeh in mushroom-mustard sauce

Quantity12 servings -Preparation time30 minutes

Recipe:

The sauce

1. Start with the sauce, heat a large skillet over medium heat.
2. Note: The large surface area of the pan helps the mushrooms get a good color.
3. When it's hot, add shallots and sauté for 30 seconds, then add the mushrooms and stir. Let cook until the mushrooms start to release their juices while stirring constantly.
4. When the mushrooms start to release their juices, turn up the heat until all their juice has evaporated and the mushrooms are nice and golden. 
5. Optional: add the wine.
6. Add the broth. 
7. Note: If you do not want to use any cornstarch (or wine), you can reduce it to a more sauce-like consistency before adding it to the bowl.
8. Then add the mustard and horseradish and let the sauce simmer for 10 to 15 minutes.
9. 
   
10. In the meantime, go ahead and make a mixture of cornstarch and water.
11. Note: You may need to use a little more cornstarch to thicken the sauce. It really depends on how much your sauce has reduced and the final consistency you are looking for.
12. The tempeh can also be prepared while the sauce is simmering.
13. When the sauce has simmered for about 12-15 minutes, whisk in the cornstarch mixture. Once you have reached the desired consistency, let the sauce simmer for a minute or so to cook out any cornstarch.
14. Turn off the heat, add the (fresh) tarragon and taste.

For Tempeh

1. To prepare the tempeh pieces, cut each piece of tempeh into about 1 cm thick slices.
2. Use a large pot to boil tamari, garlic, and water and let it simmer.
3. Add tempeh to the pot and continue to simmer for at least 5-10 minutes.
4. When the tempeh is done, drain it.
5. Right before frying the tempeh, season it with salt and pepper. To fry tempeh, heat a large skillet over medium to medium-high heat. When hot, add the oil, followed by the tempeh.
6. Fry for 2 or 3 minutes on the first side, or until they are nice and golden. Then flip and fry for another 2 minutes. Remove from the pan and set aside while you prepare the sauce or directly in the sauce if it is ready.

• 2 onions
• 400 ml sliced mushrooms
• 100 ml optional, wine
• 3 tbsp mustard (preferably not sweet)
• 1 tbsp horseradish or to taste
• 200 ml bouillon or 200 ml water mixed withdark miso
• 2 tsp cornstarch
• 1 tbsp fresh tarragon, finely chopped
• 50 ml water
• salt

• 4 cloves of garlic
• 50 mltamarior soy sauce
• 250 ml water
• 400 g tempeh
• 3 tbsprapeseed oil
• organic sea salt
• black pepper, to taste