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Ragout of tempeh and mushrooms
ingredients
servings
2
Semolina pasta
180 grams
Mixed mushrooms
250 grams
Tempeh
125 grams
Homemade tomato sauce
200 mL
Carrots
1 unit
Celery
2 stems
Onions
1 half
Extra virgin olive oil
1 spoon
Fresh sage
5 leafs
Fresh rosemary
1 sprig
White wine
1/2 glass
Water
300 mL
Salt
to taste
Pepper
to taste
first courses from world
Ragout of tempeh and mushrooms
Ragout of tempeh and mushrooms
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My basic recipe for tempeh ragout and mushrooms. Delicious with our beloved tagliatelle, space to stuff lasagna!
preparation
step 1
First of all, start rehydrating the dried mushrooms in hot water. Meanwhile, cut the carrot, onion and celery into small cubes.
step 2
Transfer the vegetables into a saucepan, season with the oil and add the water. Let them stew over low heat and with the lid.
step 3
Meanwhile cut the fresh and dried mushrooms into small pieces, crumble the tempeh.
step 4
When the vegetables are tender, add mushrooms and tempeh, let them stew for a few moments, then add the tomato sauce.
