Tempeh with Mushrooms and Onions

DSC_00121 8 oz package Tempeh; cut in half and in half again
1 Tablespoon extra virgin olive oil
1 onion; quartered and sliced
1 quart/4 cups crimini mushrooms; sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon butter (for a vegan option replace with additional extra virgin olive oil)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

bread/roll
slice of cheese (we had Jarlsberg)

DSC_0002 DSC_0004 DSC_0008 DSC_0009Preheat skillet over medium heat, add olive oil and butter and sauté onions for 3 minutes then add mushrooms, salt and pepper and sauté with lid on till the water from the mushrooms cooks out. Remove lid and simmer until 1/2 the moisture has evaporated.
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In the meantime, preheat another skillet over medium high heat, add olive oil and fry tempeh squares until they are golden on both sides. Serve on toast with optional slice of cheese.
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I had the tempeh with mushrooms and onions with a side of blue potato salad (left over from the other night) because I need to avoid gluten.

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One thought on “Tempeh with Mushrooms and Onions

  1. Pingback: Creamy Kale and Celery Soup | LivingNaturaLena

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