Time of preparation: 20-40 min
Difficulty: easy
Serves 2
Ingredients:
1 small leek
100 g brown portobello mushrooms
few sprigs of fresh thyme
100 ml quality red wine
200 g tempeh
100 ml tomato puree
water as needed
salt and pepper
Finely chop the leek, water-fry in a pan, and add sliced mushrooms and thyme. When the mushrooms are done, add salt and pepper and red wine. When the wine evaporates, add diced tempeh and tomato puree. Add water so the consistency of the sauce is light but thick enough to coat the back of the spoon. Season to taste. The sauce goes great with creamy or baked polenta with olives.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.
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