YOUR SOLIN GENERATED RECIPE
Garlic Butter Seared Mushroom Medley with Tempeh
Savor the robust flavors of seared mixed mushrooms paired with hearty, protein-packed tempeh, all brought together in a fragrant garlic butter sauce. This medley delivers a warm, comforting dish perfect for a filling dinner while keeping your protein and calorie goals in balance.
INGREDIENTS
200g Mixed Mushrooms
150g Tempeh
1 tbsp Unsalted Butter
1 tsp Olive Oil
2 cloves Garlic
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Prepare the ingredients by cleaning the mixed mushrooms and slicing them evenly. Cut the tempeh into 1/2-inch cubes or strips for even cooking.
Mince the garlic cloves and lightly bruise the thyme sprigs to release their aroma.
Heat a teaspoon of olive oil in a large skillet over medium heat. Add the tempeh and sear for about 3-4 minutes per side, until golden brown. Remove the tempeh and set aside.
In the same skillet, add the unsalted butter. Once melted, add the minced garlic and thyme; sauté for about 30 seconds until fragrant.
Add the mixed mushrooms to the skillet. Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Return the seared tempeh to the pan, tossing it with the mushrooms to combine the flavors. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes to allow the flavors to meld, then remove from heat.
Serve warm as a delicious main or side dish for breakfast, lunch, or dinner.