Tempeh In Hearty Mushroom-Lager Sauce

• 1 7-oz. pkg. tempeh, cut into 1/2-inch cubes
• 4 Tbs. olive oil, divided
• 1 Tbs. low-sodium soy sauce
• 10 oz. cremini or button mushrooms, sliced
• 8 oz. shiitake mushrooms, stemmed and sliced
• 2 Tbs. all-purpose flour
• 2 1/2 cups lager, such as Samuel Adams
• 2 Tbs. Dijon mustard
• 2 green onions, white and green parts finely sliced

1. 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.
2. 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.
3. 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.

olive oil, soy sauce, cremini, shiitake mushrooms, flour, lager, mustard, green onions

Taken from www.epicurious.com/recipes/member/views/tempeh-in-hearty-mushroom-lager-sauce-50055362 (may not work)