Ingredients

1 7-oz. pkg. tempeh, cut into ½-inch cubes

4 Tbs. olive oil, divided

1 Tbs. low-sodium soy sauce

10 oz. cremini or button mushrooms, sliced

8 oz. shiitake mushrooms, stemmed and sliced

2 Tbs. all-purpose flour

2 1/2 cups lager, such as Samuel Adams

2 Tbs. Dijon mustard

2 green onions, white and green parts finely sliced

Preparation

  1. Heat 2 Tbs. oil in 12-inch skillet over medium heat. Cook tempeh cubes 7 to 10 minutes, or until browned on all sides, stirring frequently. Add soy sauce, and cook 2 minutes, or until pan is almost dry. Transfer tempeh to paper-towel-lined plate.

  2. Add remaining 2 Tbs. oil and all mushrooms to pan, and sprinkle with salt, if desired. Sauté mushrooms 10 minutes, or until browned and slightly caramelized, stirring occasionally.

  3. Reduce heat to medium-low, and stir in flour. Cook 1 to 2 minutes, or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer and mustard, and bring mixture to boil. Reduce heat to medium-low, and simmer 15 minutes, or until sauce is thickened. Stir in tempeh cubes, and simmer 5 minutes more. Serve sprinkled with green onions.