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Tempeh in Mushroom-Lager Sauce

kept bylaerkin
recipe byVegetarian Times

Serves 4


1 7-oz. pkg. tempeh, cut into ½-inch cubes
4 Tbs. olive oil, divided
1 Tbs. low-sodium soy sauce
10 oz. cremini or button mushrooms, sliced
8 oz. shiitake mushrooms, stemmed and sliced
2 Tbs. all-purpose flour
2 ½ cups lager, such as Samuel Adams
2 Tbs. Dijon mustard
2 green onions, white and green parts finely sliced



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