Tempeh Scallopini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz Tempeh3 Tbsp olive oil8 oz mushrooms, sliced1/2 C chopped onions2 cloves garlic, minced1/2 C dry sherry or white wine 1/2 C vegetable or mushroom broth1/2 C flour1 tsp oregano1 tsp black pepper1/2 tsp sage1/2 tsp salt
Mix flour, salt, pepper, and herbs. Spread on plate and set aside.
In skillet or frying pan, heat 1 T olive oil and saute mushrooms over med heat. Add garlic and onions, cook for a few minutes, and add sherry or wine and broth to pan and allow to simmer.
Cut tempeh in half width-wise, then slice both pieces so they are half as thick, to end up with 4 thin pieces. Dip each piece in the sherry/wine and dredge in the seasoned flour. Heat remaining olive oil in another skillet/frying pan and brown tempeh on both sides.
Stir remaining seasoned flour into mushroom mixture and cook until thickened.
Serve tempeh with mushroom mixture poured on top.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRACI_CAKES.
In skillet or frying pan, heat 1 T olive oil and saute mushrooms over med heat. Add garlic and onions, cook for a few minutes, and add sherry or wine and broth to pan and allow to simmer.
Cut tempeh in half width-wise, then slice both pieces so they are half as thick, to end up with 4 thin pieces. Dip each piece in the sherry/wine and dredge in the seasoned flour. Heat remaining olive oil in another skillet/frying pan and brown tempeh on both sides.
Stir remaining seasoned flour into mushroom mixture and cook until thickened.
Serve tempeh with mushroom mixture poured on top.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRACI_CAKES.
Nutritional Info Amount Per Serving
- Calories: 330.9
- Total Fat: 16.7 g
- Cholesterol: 0.0 mg
- Sodium: 420.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 1.7 g
- Protein: 14.7 g
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