Tempeh Haters Scallopini

Upfront, let me say this recipe is certainly not authentic. I've never even had Scallopini and I know I didn't cut the tempeh in that style. I hit up a couple of cookbooks (Candle Cafe and Nonna's Italian Kitchen) and the 'net and decided to incorporate aspects of everything. Why cook from only a few recipes when you can use them all and make up your own? This recipe is original but not unique, I'm sure.

That said, we loved this. I think people who don't like tempeh would love this. The real trick to the whole thing is how the tempeh is treated. After a warm steam bath, it gets a nice soak in a tasty marinade bathtub, then is baked in that same marinade. Talk about flavor infusion! This technique is from the Candle Cafe and I highly recommend it. On with the recipe. By the way, it looks a lot more involved than it is, so don't be put off by that.

Tempeh Haters Scallopini
3-4 servings
Marinade:
1/4 cup tamari
1/4 cup red wine
2 Tbsp lemon juice
1 Tbsp maple syrup
1 Tbsp mirin
3 cloves garlic, minced
1/2 tsp dried rosemary
8 oz package tempeh

Dredging mixture:
3/4 cup flour
1/2 tsp pepper (I like white)
2 Tbsp olive oil (for pan frying)

Sauce:
1/2 cup shallots
1 1/2 cup mushrooms, sliced (we like criminis)
leftover marinade
1/4 cup red wine
1 cup broth (you'll need more if you didn't have any marinade left)
1 Tbsp lemon juice
1/2 tsp dried thyme
1/2 tsp dried parsley
1 or 2 Tbsp cornstarch (or thickener of choice)
salt and pepper to taste

Mix up the marinade then cut the tempeh however you want. I cut it in 1/3's then cut those 1/3's in half (so it was half as deep), then into triangles. If you're going to cut it in more scallopini-like cubes, you should probably do that *after* it's steamed. Otherwise, now steam the tempeh for about 20 minutes in salted water. Remove it and put it in the marinade for at least 1 hour. Then cover pan with foil and bake at 375 for 30 minutes. Let it cool so you can handle it. Save the marinade if you have some left. (If not, later you'll use broth).

Dredge the tempeh in the flour/pepper and pan fry. Place in oven to stay warm.

Using the same saucepan, make the sauce. Saute the shallots, then add the mushrooms and saute a few more minutes. Add the red wine and turn up the heat a little to deglaze. Turn down to medium low. Add the marinade, broth, lemon juice, herbs and cook for about 10 minutes. Add the cornstarch, one tablespoon at a time, and cook to desired thickness. Serve over tempeh. We like it with pasta.

The tempeh wasn't quite as dark as it looks in the picture. Oh, well.

Tonight's dinner: Pasta with Portbello Cream Sauce (tester).