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Tempeh Stroganoff with
Wild Mushrooms

From THE WILD VEGAN COOKBOOK

Beef stroganoff is a robust Russian combination of beef, sautéed mushrooms, and vegetables in a creamy sauce. After you try this easy-to-make vegetarian rendition with its outstanding wild ingredients, you'll never think of asking: "Where's the beef?" You can purchase tempeh, a fermented soy cake, in health food stores or Asian specialty stores.
4 to 6 tablespoons olive oil, or as needed
4 cups (1 1/2 pounds) coarsely diced tempeh
4 cups sliced shaggy parasol mushrooms
2/3 cup common evening primrose roots or carrots, sliced
2 medium-size onions, sliced
1/4 cup fresh parsley leaves, chopped
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried, finely crumbled
2 cloves garlic, crushed into a paste
1 teaspoon dried tarragon, finely crumbled
1 teaspoon dried rosemary, finely crumbled
1 teaspoon dried thyme, finely crumbled
2 teaspoons Vege-Sal or 1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper (1/2 teaspoon peppercorns), or to taste
1 cup Béarnaise Sauce à la Brill
1 cup Wild Mustard Seed Mayonnaise or other vegan mayonnaise

1. Heat the olive oil in a large skillet over medium heat. Add the tempeh, mushrooms, common evening primrose, onions, parsley, basil, garlic, tarragon, rosemary, thyme, Vege-Sal, and pepper and cook, stirring, for 15 minutes.

2. Add the béarnaise sauce and mayonnaise and heat to serving temperature. Do not boil.

Serve over homemade noodles.
Serves 6 to 8
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