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Tempeh Panna e Funghi

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This recipe is AMAZING, I love it. I've learnt that mushroom with a bit of soy sauce is a perfect match.

Ingredients (2 people)#

  • Tempeh: 200 gr
  • Vegetable cream (single): 200-300 gr
  • Mushroom: one pack
  • Soy sauce: 3 tbsp
  • White wheat flour or Corn flour
  • Olive oil

Method#

  1. Cut the mushrooms into strips, and add them to the a pan (stick or non-stick, as you prefer), with a couple of TBSP of olive oil. If they're large, maybe cut each strip in half.
  2. Add 3 TBSP of soy sauce to the mushrooms in the pan, and cook for 10 mins
  3. Whilst the mushrooms cook, cut the tempeh into cubes, prepare a bowl with a bit of flour in it, and put the tempeh cubes in it as well, so that they are floured well
  4. When the mushrooms are ready, take half of them out of the pan and put them in a blender
  5. The other half stays in the pan. Add the floured tempeh cubes to the pan with the remaining mushrooms, with a splash of water so everything doesn't stick, and put on a medium-low heat - let it cook for 3-5 minutes
  6. In the meantime, blend the remaining mushrooms you had put in the blender
  7. Then mix the cream with the grinded mushrooms and stir
  8. Add the cream and mushroom mixture to the pan with the cooking tempeh and stir. Leave for a few minutes until the texture of the cream has thickened
  9. Add salt to taste (or alternatively, I like to add a tiny bit more of soy sauce)
  10. And it's ready - Enjoy!

Tips#

This is another one of those that can't go wrong. Cream and mushroom is just a fabolous match and a great combination of flavour, enhanced even further by the soy sauce. The tempeh adapts well to the overall flavour of it's your protein of the day DONE!