Tempeh In Hearty Mushroom-Lager Sauce

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   1. 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 tempeh to paper-towel-lined plate.

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

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

* Per serving · 4 servings · Values may vary.

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