Tempeh Stroganoff with Parasol Mushrooms is a traditional American recipe for a classic vegetarian dish of tempeh (fermented soy cake) with wild parasol mushrooms in a stroganoff-like sauce made with a blend of Béarnaise sauce and mayonnaise. The full recipe is presented here and I hope you enjoy this classic American version of: Tempeh Stroganoff with Parasol Mushrooms.
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Tempeh is a fermented soy cake, available either from Asian speciality stores or good health food stores that makes a surprisingly good replacement for the original beef in this recipe. However, you are reliant on getting wild mushrooms to make this dish at its best. Mushrooms that you have foraged yourself are always better, but a shop-bought wild mushroom medley will do at a pinch.
Add the olive oil to a large deep-sided frying pan and add the tempeh, mushrooms, carrots, parsley, basil, onions, garlic, tarragon, rosemary, thyme, salt and black pepper.
Fry for about 15 minutes, stirring continuously then add the mustard seeds and fry for 1 minute more before adding the Béarnaise sauce and mayonnaise.
Allow to heat through (but do not boil) and serve with noodles or rice.
