Tempeh In Hearty Mushroom-Lager Sauce

Ingredients

4 tablespoons olive oil, divided

1 package (7 oz) tempeh, cut into ½ inch cubes

1 tablespoon low-sodium soy sauce

10 ounces cremini or button mushrooms, stemmed and sliced

1 tablespoon all-purpose flour

2 1/2 cups lager

2 tablespoons dijon mustard

2 green onions, white and green parts finely sliced

Preparation

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 temper to paper-towel-lined plate.

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

Reduce heat to medium-low and stir in flour. Cook 1-2 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.