Beer-Braised Wild Mushroom Tempeh Stew
- ⅓ cup olive oil
- 1 large red onion, sliced thinly
- 6 large garlic cloves, minced
- 1 lb shiitake mushroom caps
- ⅓ cup dark miso paste
- ½ lb any other mushrooms, cubes
- ¼ cup hijiki (seaweed)*
- 2-3 tablespoons maple syrup
- 2 sprigs tarragon
- 1 bunch chives, sliced thin
- 2 12 ounce cans beer
- 2 lb tempeh, cut into inch cubes
- 1 teaspoon turmeric
- Ground pepper, to taste
- Bring all but the last ingredient to boil in a wide pot.
- Reduce to medium and cook covered for 1 hour.
- Add ground pepper and stir.
- Serve with brown rice or other grain.
*Available in health food stores
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=161821
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