Tempeh Marsala

Directions

Cut block of tempeh in half then each half in half again. Slice tempeh quarters on the diagonal into one-inch pieces and set aside. Saute onions until golden brown and caramelized, then add mushrooms and cook until mushrooms are deep in color. Now remove onions and mushrooms from pan and set aside. Add garlic to pan and saute your tempeh over medium-high heat until crispy brown. Add 1/2 cup marsala (or red) wine and simmer to reduce liquid until half. If necessary, adjust sauce by adding an additional 1/4 cup wine. Once liquid has reduced, add salt, pepper, crushed red pepper, and fresh oregano. Stir to combine, then add back the previously cooked mushrooms and onions. Cook for another 4-6 minutes to combine flavors, then serve hot.

Ingredients

• 1 package of tempeh, any variety
• 1/2 to 3/4 c. red marsala wine
• 2 medium yellow onions
• 1 lb. baby bella mushrooms
• 3-4 T. olive oil
• 2 T. butter (or margarine)
• 2 t. chopped fresh garlic
• 2 T. chopped fresh oregano
• 1/4-1/2 t. crushed red pepper
• salt & freshly ground black pepper, to taste

Parsed from recipe text (no separate ingredient records).