This rich and satisfying tempeh dish is one of our favorite ways to prepare tempeh. I also think it’s a good dish to make when introducing tempeh to someone for the first time — especially if you know they also like the delicious earthy flavor of mushrooms.
The mise en place is quite simple really — some sliced mushrooms, some minced shallots and then the flavorings. We like to make and use our own mushroom stock (which we reduce down for a richer thicker sauce), but any good dark stock will do. 
Cooking the dish is also quite simple — you start by sautéing the shallots and mushrooms…
you then add the flavorings, leaving the tarragon until the end, so it stays nice and green. The tarragon adds such a wonderful flavor to this dish!
To finish the dish, the tempeh is pan-fried until golden brown on all sides and then it’s submerged in the sauce just before serving.
Serve the dish with your favorite sides — such as mashed potatoes or mashed cauliflower and sautéed green beans. Yum!
Here is the recipe for the Mushroom Tarragon Braised Tempeh.
Please enjoy and let us know how you liked it.
Cheers,
Dawn
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