Yield: 1 Servings
|4||Portobello mushrooms; cut in half and then sliced, up to 6|
|1||Block of tempeh; cut into strips the size of the mushroom strips|
|½ cup||Soy sauce; low sodium, if prefered|
|½ cup||Rice vinegar|
|3 tablespoons||Worcestershire sauce; or to taste|
|3 tablespoons||Orange juice; or to taste|
|Garlic powder or fresh garlic; to taste|
|Fennel to taste|
Hi, everyone. I made this a couple of weeks ago and ate it several times. I loved it more every time I had it. It is something I made up, therefore it is *very* flexible. Each time I ate it, I used different 'fixings', although it struck me as a great sandwich replacement. Once on a english muffin with lettuce and tomato, once in a pita with tomato, cucumber and onion, once with pasta & veggies and once by itself with a giant salad.
marinade was approximate, but I am pretty sure this was it: I used this as my base and then continued to add whatever seemed savory and good in this, a little more vinegar, and litle more juice & spices. Also, I added water to thin it. I let the mushrooms and the tempeh marinade in this mixture for a day and continued to let it marinade for the rest of the week. Then, I would put a sandwich sized portion in a non-stick pan and heat it until everything gets warm and the mushrooms and tempeh brown. Even SAD boyfriend liked it. The great part is that it is really flexible. Hope it is helpful!
Posted to fatfree digest by Jennifer Heineman <JHEINEMAN@...> on Apr 4, 1998