Tempeh With 40 Cloves Of Garlic - cooking recipe

Ingredients

4 tablespoons olive oil
3/4 lb tempeh, sliced into bite-size pieces
1/4 cup dry white wine
2 tablespoons naturally brewed soy sauce
2 leeks, white and tenser green parts,julienned
1 lb mixed exotic mushroom, sliced (such as cremini, portobello, Shiitake, and oyster)
1 tablespoon unbleached all-purpose flour
5 1/2 cups homemade vegetable stock
40 cloves very fresh garlic, peeled
2 sprigs fresh thyme
1 sprig parsley
1/4 cup celery leaves
sea salt
fresh ground black pepper
chopped fresh parsley (to garnish)

Preparation

In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
Add the wine and soy sauce, raise the heat, and bring to a boil.
Cook until the liquid is reduced to half its original volume.
Transfer the contents of the pan to a bowl and set aside.
Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
Add the stock and garlic.
Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
Add the bouquet garni and bring the stock to a boil.
With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
Cover and simmer gently for 30 minutes.
Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
Remove the bouquet garni.
Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.