Tempeh and Wild Mushroom Fricassee

Ingredients

• ¹/₃ cup celery leaves
• 2 (4-inch) portobello mushroom caps, gills removed, chopped
• 1 (14 1/2-ounce) can vegetable broth
• 1 parsley sprig
• ¼ cup dry white wine
• 2 tablespoons chopped fresh parsley
• 12 ounces tempeh, cut into 1/2-inch cubes
• + 13 more ingredients
• • 1 tablespoon fresh lemon juice
  • 2 thyme sprigs
  • 2 cups sliced cremini mushrooms
  • ¼ teaspoon fine sea salt
  • 2 tablespoons low-sodium soy sauce
  • Cooking spray
  • 1 tablespoon grated lemon rind (optional)
  • 2 cups sliced button mushrooms
  • ½ cup thinly sliced garlic (about 20 cloves)
  • 1 tablespoon all-purpose flour
  • 4 cups thinly sliced leek (about 4 large)
  • 2 cups diced shiitake mushroom caps (about 4 ounces)
  • ¼ teaspoon freshly ground black pepper

Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saute 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan. Add leek and mushrooms to pan; saute 5 minutes. Stir in flour; cook 1 minute, st...

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